Open Faced Prosciutto Ciabatta Toasts
- 5-10
- min
cooking time
- 6
- servings
- easy
- difficulty
Open Faced Prosciutto Ciabatta Toasts
Open Faced Prosciutto Ciabatta Toasts
Ingredients
- 3 ciabatta rolls, split
- extra virgin olive oil
- kosher salt and freshly ground black pepper to taste
- one 10-ounce container Giovanni Rana Alfredo Sauce
- 4 ounces thinly slices proscuitto di Parma ham (about 16 slices)
- 1/2 cup shaved Parmigiano Reggiano cheese
Preparation
Preheat the broiler. Brush the cut sides of the ciabatta rolls with olive oil, season with salt and pepper, and broil until lightly toasted, 1-2 minutes.
Spread 1 tablespoon alfredo sauce on each ciabatta half, followed by 3 or 4 slices of ham and an additional tablespoon of alfredo sauce. Top with fresh parmesan shavings and a grind of pepper and broil until golden and bubbling, an additional 2-3 minutes.
- 10-15
- EASY
- 5-10
- EASY
- 10-15
- EASY
