26 Dec Prosciutto and Ricotta on Toasted Ciabatta
Servings: 4
Estimated Total Prep Time: 20 minutes
NUTRITIONAL INFO (per serving)
Calories: 523
Total Protein: 23 grams
Total Carbs: 58 grams
Total Fat: 22 grams
Saturated Fat: 7 grams
Total Fiber: 9 grams
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.