Prosciutto Antipasto on Crispbread

Prosciutto Antipasto on Crispbread
Staff Writer
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.


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


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.