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Prosciutto and Ricotta on Toasted Ciabatta Recipe

Prosciutto and Ricotta on Toasted Ciabatta

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Servings: 4 

Estimated Total Preparation Time: 20 minutes

You’ll be amazed at how quickly you can make this delightful dinner option.

Recipe Nutritional Information:

Calories per Serving: 523

Total Protein per Serving: 23 grams 

Total Carbs per Serving: 58 grams

Total Fat per Serving: 22 grams

Saturated Fat per Serving: 7 grams

Total Fiber per Serving: 9 grams

Recipe Ingredients:

4 large (approx 3 oz) ciabatta rolls

2 tbsp fresh basil

1 cup part-skim ricotta cheese

4 oz prosciutto

¼ cup truffle oil (or truffle-infused oil)

4 cups cucumber, peeled and diced

4 cups jicama, diced

1 cup nonfat lemon yogurt

Preparation:

Preheat oven to 275 degrees F. Toast ciabatta rolls in oven. While rolls are toasting, stir basil into ricotta. Stir cucumber and jicama together in a small bowl. Add lemon yogurt, mixing gently.  

Remove rolls from oven. Arrange each on a plate. Layer 1 oz prosciutto onto bottom half of each roll. Top with ¼ cup basil-ricotta mixture. Drizzle 1 tbsp truffle oil on top and cover with top of roll. Serve each with 2 cups of cucumber-jicama yogurt on side.  

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