Tomato & Olive Bistro Prosciutto Sandwich
- Portions 6
- Preparation 20 minutes
- Cook 20-25 minutes
Recommended consumption time
- Breakfast
- Lunch
- Brunch
- Snacks
- Appetizer
- Dessert
Ingredients used
Tomato and olive bistro 
Tomato and olive bistro Quantity: 1
- 200g prosciutto Di Parma
- 2 burratas
- 100g mascarpone
- 150g tomato confit
- cherry tomatoes on the vine
- argula
- glaze balsamic vinegar
Preparation
- STEP 1
Thaw the bistros at room temperature for 55-65 minutes while pre-heating the oven to 350˚F.
- STEP 2
Cut the bistros in half diagonally and bake for 19-23 min to obtain a nice color.
- STEP 3
Leave the bistros to cool, then cut them in half.
- STEP 4
Spread a little mascarpone on both sides. Garnish the base with the tomato confit, prosciutto and burrata, then place the top on top.
- STEP 5
Place on a plate with arugula, cherry tomatoes and add a drizzle of balsamic.
Chef's tip
Fry the cherry tomatoes for 30 seconds in oil.
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