- 3
Ingredients
- 3 servings
- 3 large slices rye bread or marble rye or whole grain, etc., halved
- 3 slices prosciutto, halved
- 1 tbsp. pesto (garden, basil, sun-dried tomato [garden is lowest in fat])
- 1 tbsp. EVOO
- shaved parmesan or pecorino cheese, to serve
Preparation
Step 1
* *Crumple* prosciutto pieces (halved) on a piece of parchment on a baking tray and baked at 375 JUST until starting to brown slightly (about 6 - 8 minutes). *Remove* to a paper towel and set aside.
* *Toast* bread *very* lightly on both sides and place on parchment-lined tray.
* *Mix* the pesto with the oil and spread randomly in dollops over the toasted bread. *Top* each half-slice with a piece of prosciutto.
*Bake* at 300° for about 10 minutes, just until heated through - you don't want the bread or the prosciutto to get too crispy. Remove from the oven, top each piece with a curl or two of cheese and drizzle with a few drops of your best extra virgin olive oil and serve.
*NUTRITION:*
3 Servings
Calories 193.3
Total Fat 12.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.4 g
Cholesterol 13.8 mg
Sodium 441.7 mg
Potassium 0.0 mg
Total Carbohydrate 14.7 g
Dietary Fiber 2.0 g
Sugars 1.0 g
Protein 7.3 g