Fresh Mozz & Prosciutto Lunchbox
plus Balsamic Drizzle & Cashew Cranberry Trail Mix
For a tasty, casual DIY lunch idea, try our charcuterie-board approach: Creamy fresh mozzarella, luscious prosciutto, and juicy tomato—all served up with a sweet-tangy balsamic drizzle. You can layer it as you choose on the toasty baguette (or not), add a sprinkle of cashews, pepitas, walnuts, and cranberries right on top or save the trail mix to enjoy as a sweet and salty end to your lunch. You do you.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Fresh Mozzarella
(Contains: Milk)
1 unit
Tomato
2 ounce
Prosciutto
½ ounce
Cashews
(Contains: Tree Nuts)
1 ounce
Dried Cranberries
½ ounce
Pepitas
5 teaspoon
Balsamic Glaze
½ ounce
Walnuts
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Slice prosciutto in half crosswise. Cut mozzarella into ¼-inch-thick slices. Thinly slice tomato into rounds; season with a drizzle of olive oil, salt, and pepper.
• In a small bowl, combine cashews, walnuts, pepitas, and dried cranberries.
• Halve baguette lengthwise; toast until golden. Cut baguette halves in half on a diagonal.
• Divide toasted baguette halves between plates. On the side, layer slices of prosciutto, mozzarella, and tomato; drizzle with as much balsamic glaze as you like. Divide trail mix between small bowls and serve alongside.
