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View printable version of this recipe View all Field-Fresh Recipes Fresh Mozzarella and Prosciutto Sandwich 1 C. mixed red, yellow and green peppers, julienned 1/4 C. prepared balsamic vinaigrette 1 Tbsp. fresh tarragon, chopped 8 slices hearty bread (such as roasted garlic or rosemary), toasted 4 oz. prosciutto, thinly sliced 1/2 C. prepared olive tapenade* 8 oz. fresh Mozzarella cheese, thinly sliced In small bowl, combine peppers, vinaigrette and tarragon; set aside. Place 4 slices toasted bread on clean surface. Top each slice with 1/4 of the prosciutto (1 ounce). Spread 2 Tbsp. olive tapenade on top of prosciutto. Divide fresh Mozzarella slices evenly over tapenade. Top with pepper mixture, and cover with remaining toast slices. * A thick paste of ripe olives, capers and seasonings. Available in specialty food stores or sections of supermarkets. Recipe adapted from www.eatwisconsincheese.com |
