Dairy Isle Open Face Mozza, Pesto, Prosciutto and Tomato, Sandwich with a Balsamic Reduction. – Kilt

Ingredients

• ½ cup balsamic vinegar
• 1 French baguette sliced in half lengthwise
• ¼ cup garlic butter
• ½ cup basil pesto
• 4 ounces prosciutto
• 2-3 large tomatoes sliced into 16 slices
• 24 leaves of fresh basil, torn
• 1 cup Dairy Isle shredded mozzarella
• Preheat oven to 350F (175C).
• Place the balsamic vinegar into a small saucepan over medium heat, simmer until reduced by half, set aside to cool.
• Generously butter the insides of the baguette, place butter side down in a sauté pan and cook until golden.
• Spread the basil pesto, layer the prosciutto, tomato slices and fresh basil. Cover with mozzarella.
• Place it on a baking sheet and place in the oven for 8-10 minutes or until the cheese is bubbly but not browned.
• Remove from the oven and drizzle with balsamic vinegar reduction.
• 1 lb. Dairy Isle Butter
• 6 cloves garlic, diced
• 1 lemon, juiced
• 12 chives, finely diced
• 6 sprigs parsley, chopped
• 1/2 tsp salt
• Add butter and garlic to a stand mixer and mix on high for 3-4 mins until well combined.
• Add lemon juice, chives, parsley & salt. Mix to combine.
• Store in the refrigerator for up to 1 month.