Tomato and prosciutto open-faced sandwich

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red beefsteak tomato, sliced into 1/4-in. rounds
yellow beefsteak tomato
3 tbsp
white balsamic vinegar
2 tbsp
2 tsp
1 tsp
Dijon mustard
garlic clove, crushed
1-in. slices sourdough bread
1/2 130-g log
goat cheese, crumbled
4 slices
fresh pepper, to season


  • WHISK balsamic vinegar with olive oil, honey and Dijon in a large bowl until combined. Add crushed garlic and tomatoes. Stir to coat. Let stand for 5 min.
  • TOAST sourdough bread. Stir crumbled goat cheese with vinegar mixture in a small bowl. Spread cheese mixture over sourdough. Top each bread slice with prosciutto and tomatoes. Season with fresh pepper.


Calories 375, Protein 16 g, Carbohydrates 48 g, Fat 14 g, Fibre 4 g, Sodium 873 mg. Excellent source of Folate

In-season ingredient

Tomatoes are sweet and plentiful this time of year. We love the beefsteak variety for its meaty texture and juicy flavour.

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