Name: Prosciutto, Strawberry & Goat Cheese Toasts with Arugula Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 small pkg fresh basil; 3 cloves garlic; 3 (113 g) logs goat cheese; 12 slices prosciutto; 3 (454 g) pkgs strawberries; 12 slices whole grain bread; black pepper; cinnamon, ground; extra virgin olive oil; honey; rice vinegar; salt

Prosciutto, Strawberry & Goat Cheese Toasts with Arugula Salad Prosciutto, Strawberry & Goat Cheese Toasts with Arugula Salad — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 small pkg fresh basil

3 cloves garlic

3 (113 g) logs goat cheese

12 slices prosciutto

3 (454 g) pkgs strawberries

12 slices whole grain bread

black pepper

cinnamon, ground

extra virgin olive oil

honey

rice vinegar

salt

Instructions

Preheat oven to broil on high and position rack under the broiler.

Crumble goat cheese into a medium bowl and set aside to soften.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Divide bread slices between two baking sheet pans. Place one baking sheet in the oven and broil, flipping halfway through, until toasted, 1-2 minutes. Remove toast from the oven and set aside. Repeat with the remaining baking sheet. (Keep the broiler on.)

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Transfer to a large bowl.

Add vinegar, oil, honey, and spices to the bowl with the basil; whisk to combine the marinade.

Trim and thinly slice strawberries. Add to the bowl with the marinade, toss to combine, and set aside.

Peel and mince garlic; add to the bowl with the goat cheese and mash with a fork to combine.

Spread goat cheese mixture evenly over the toast. Return one baking sheet to the oven, and broil until the cheese browns slightly, 1-2 minutes. Remove from the oven and repeat with the second baking sheet.

Using a slotted spoon, remove strawberries from the marinade and arrange on top of the toast. (Reserve leftover marinade for the salad.)

Chop or tear prosciutto into bite-sized pieces and place on top of toast.

Add arugula to the bowl with the reserved marinade and toss to combine the salad.

To serve, divide toasts and salad between plates. Enjoy!

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