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.
- 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.