Ciabatta Caprese with prosciutto and arugula

Name: Ciabatta Caprese with prosciutto and arugula
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings
Cuisine: italian
Ingredients: 1 ciabatta; 2 oz prosciutto; 1 oz arugula; 4 tbsp pesto Genovese; 3 tomatoes; 1 onion; 10.5 oz mushrooms; 2 mozzarella; salt; pepper; balsamic reduction for serving

Based on 17 ratings

Patrick Pailliart

“Ciabatta in a similar style can be found in Italy or in some bakeries. Homemade and warm, it’s a quick snack or even a full meal! For individualists like me, there is room to customize it with seafood, onions, garlic, chicken, etc. Have you got a recipe you would like to publish on Kitchen Stories? You can send it to community@kitchenstories.com”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

1	ciabatta
50 g	prosciutto
30 g	arugula
4 tbsp	pesto Genovese
3	tomatoes
1	onion
300 g	mushrooms
2	mozzarella
	salt
	pepper
	balsamic reduction for serving

Metric

Imperial

How-To Videos

Utensils

oven
parchment paper
knife
cutting board

Nutrition per serving

Cal
1056

Protein
55 g

Fat
45 g

Carb
106 g

Step 1/7
- 1 ciabatta
- 4 tbsp pesto Genovese
- oven
- parchment paper
- knife
Pre-heat the oven to 200°C/390°F. Halve ciabatta and spread pesto on top.
Step 2/7
- 3 tomatoes
- 1 onion
- salt
- pepper
- cutting board
Slice tomatoes and onion, lay over the ciabatta, then season with salt and pepper.
Step 3/7
- 300 g mushrooms
Slice mushrooms and lay on top.
Step 4/7
- 2 mozzarella
Repeat with the mozzarella.
Step 5/7
- oven
Put in oven and bake for approx. 15 – 20 min. at 200°C/390°F until mozzarella has melted.
Step 6/7
- 50 g prosciutto
Tear prosciutto into small pieces and lay out on hot ciabatta.
Step 7/7
- 30 g arugula
- balsamic reduction for serving
Add a good portion of arugula. Tip: drizzle some of your favorite salad sauce or balsamic reduction over it.