Open-Faced Prosciutto & Jam Sandwiches with Ricotta & Arugul

• servings: 2 servings
• total time: 10 minutes

Ingredients

4 slice Sourdough Bread

1 unit Lemon

2 ounce Prosciutto

2 ounce Arugula

4 ounce Ricotta Cheese

1 unit Peach Jam

1 teaspoon Chili Flakes

1 ½ teaspoon Olive Oil

Salt

Pepper

Directions

• Wash and dry produce. Quarter lemon. Toast sourdough until golden. Separate prosciutto and lay flat on a work surface; cut horizontally into 1⁄2-inch strips.

• In a medium bowl, combine arugula, 1 1⁄2 tsp olive oil (3 tsp for 4 servings), a pinch of salt and pepper, and as much lemon juice as you like.

• Spread a thin layer of ricotta over toasted sourdough. Top with arugula mixture, prosciutto strips, and a drizzle of jam. Sprinkle with as much chili flakes as you like.

• Divide open-faced sandwiches between plates. Serve with any remaining lemon wedges on the side.

Nutrition

• Calories: 500 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 55 mg
• Sodium: 1170 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 5 g
• Total Sugars: 15 g
• Protein: 18 g