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
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 22 ratings

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Patrick Pailliart

Community member

m.twitch.tv/peat_appleseed/home

"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."

Difficulty

Easy 👌

Preparation

15 min

Baking

15 min

Resting

0 min

Ingredients

2Servings

MetricImperial

ciabatta

50 g

prosciutto

30 g

arugula

4 tbsp

pesto Genovese

tomatoes

onion

300 g

mushrooms

mozzarella

salt

pepper

balsamic reduction for serving

Utensils

oven, parchment paper, knife, cutting board

Nutrition per serving

Cal1056

Fat45 g

Protein55 g

Carb106 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.
Enjoy your meal!