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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

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.

Nutritional Facts
Servings1
Calories Per Serving185
Total Fat10g15%
Sugar1gN/A
Saturated5g23%
Cholesterol38mg13%
Protein14g28%
Carbs10g3%
Vitamin A74µg8%
Vitamin B120.8µg14.1%
Vitamin B60.2mg7.8%
Vitamin C5mg9%
Vitamin D0.3µg0.1%
Vitamin E0.6mg3%
Vitamin K14µg18%
Calcium166mg17%
Fiber2g9%
Folate (food)19µgN/A
Folate equivalent (total)23µg6%
Folic acid3µgN/A
Iron0.8mg4.7%
Magnesium27mg7%
Monounsaturated4gN/A
Niacin (B3)1mg6%
Phosphorus211mg30%
Polyunsaturated0.7gN/A
Potassium273mg8%
Riboflavin (B2)0.2mg9.6%
Sodium829mg35%
Thiamin (B1)0.2mg11.7%
Zinc2mg12%