Prosciutto and Chevre Tartine with Balsamic Glaze - Pure Wesson Oil
A quick and elegant appetizer. These Prosciutto and Chevre Tartines with Balsamic Glaze will be the first things guests reach for at the dinner table.
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Cooking tools:
- Toaster
- Saucepan
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- Fresh lemon juice 2 tbsp.
- Dijon mustard 1 tsp.
- Garlic, minced 1 clove.
- Kosher salt 1 pinch.
- Wesson Vegetable Oil 3 tbsp.
- Balsamic vinegar 1/4 cup.
- Brown sugar 2 tbsp.
- Sliced sourdough bread 4 slices, 1" thick.
- Wesson Vegetable Oil 2 tbsp.
- Chevre cheese 1 cup.
- Prosciutto 8 slices.
- Wild Arugula 1 cup.
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