Roasted Tomato, Arugula and Prosciutto Piadina Sandwich
The sky’s the limit for fillings, but this prosciutto, arugula and tomato recipe stays close to the piadina’s roots.
Keywords
- Not Set
Ingredients
- 170 g tomatoes (halved)
- 5 slices prosciutto
- 2 cups baby arugula
- 1/2 cup Parmigiano Reggiano (finely grated)
- 3/4 cup PC® Ricotta Whey Cheese
- 1/4 cup fresh basil
- 1 tbsp extra virgin olive oil
- 2 pinch ground black pepper
- 1 pinch salt
- 1 pkg PC® Italian-Style Flatbreads
- 1 garlic clove (thinly sliced)
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