Open Faced Prosciutto Ciabatta Toasts
5-10
min
cooking time
6
servings
easy
difficulty

Open Faced Prosciutto Ciabatta Toasts

SHARE
  • PRINT

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
5-10
min
cooking time
6
servings
easy
difficulty

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.


You should try also