Margherita Prosciutto With Crispy Tomatoes On Ciabatta Recipes

MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA

Steps:

• To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
• In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
• Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
• Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
• Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
• Add baby arugula then polenta-parmesan crusted tomatoes.
• Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
• Mix and let sit for about 20 minutes so the flavors can meld.
• Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
• Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
• Remove the foil from the sheet pan and allow them cool on the foil.
• Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
• Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
• Remove the ciabatta slices from the oven and allow to cool.
• When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
• Top with the chopped tomato and basil mixture.
• Take the slices of prosciutto and crumble over tomatoes.

PAN ROASTED CHICKEN WITH CRISP PROSCIUTTO & TOMATOES

Steps:

• Mix the butter in a bowl with half the garlic. Get everything in bowls or on plates ready to take outside. Light the barbie.
• Heat a sturdy roasting tin on the barbie rack, in the oil to coat the tin's base. Lay in the prosciutto and crisp on both sides. Set it aside.
• Season the chicken and brown on both sides in the tin. Stir in the rest of the chopped garlic, and add the chopped tomatoes, stock and oregano. Simmer for 3 minutes, turn the breasts over and simmer for a further 3 minutes.
• Tip in the cannellini beans, turn the chicken over and simmer for another 3 minutes, then turn again and simmer for 3 minutes more. Now taste the sauce and add a little seasoning if you think it's needed.
• Towards the end of the chicken's cooking, toast the ciabatta on both sides on the barbie - you may need to do this in batches, depending on the size of your barbie.
• Toss the tomatoes and chopped basil into the chicken mix. Let the tomatoes soften slightly, then top with the crisp prosciutto and scatter over the whole basil leaves. Spread the garlic butter on the ciabatta and arrange butter-side up around the edge of the chicken, or put the bowl of garlic butter on the table for guests to spread their own. Serve hot, with mixed leaf salad.

MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA

Steps:

• To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
• In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
• Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
• Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
• Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
• Add baby arugula then polenta-parmesan crusted tomatoes.
• Top with sliced Margherita® Prosciutto, close with top half of bread and serve.