Prosciutto Antipasto on Crispbread

Staff Writer
Prosciutto Antipasto on Crispbread
Prosciutto Antipasto on Crispbread
Jennifer May

Prosciutto Antipasto on Crispbread

Fresh tomatoes, salty prosciutto, luscious mozzarella — this open-faced sandwich houses enough deliciousness to evoke envy in sandwiches three times its size.

Click here to see 11 Open-Faced Sandwiches for Summer.

Ready in
10 m
1
Servings
185
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 thin slices prosciutto
  • 4-5 arugula leaves
  • 2 grape tomatoes, halved
  • 1 rye crispbread
  • 1 slice mozzarella
  • Olive oil, to taste

Directions

Layer the prosciutto, arugula, and grape tomatoes on the crispbread. Top with the mozzarella and a few drops of olive oil.

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Nutritional Facts

Total Fat
10g
15%
Sugar
1g
N/A
Saturated Fat
5g
23%
Cholesterol
38mg
13%
Protein
14g
28%
Carbs
10g
3%
Vitamin A
74µg
8%
Vitamin B12
0.8µg
14.1%
Vitamin B6
0.2mg
7.8%
Vitamin C
5mg
9%
Vitamin D
0.3µg
0.1%
Vitamin E
0.6mg
3%
Vitamin K
14µg
18%
Calcium
166mg
17%
Fiber
2g
9%
Folate (food)
19µg
N/A
Folate equivalent (total)
23µg
6%
Folic acid
3µg
N/A
Iron
0.8mg
4.7%
Magnesium
27mg
7%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
6%
Phosphorus
211mg
30%
Polyunsaturated
0.7g
N/A
Potassium
273mg
8%
Riboflavin (B2)
0.2mg
9.6%
Sodium
829mg
35%
Thiamin (B1)
0.2mg
11.7%
Zinc
2mg
12%

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