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 sourdough (or not), add a sprinkle of cashews, pepitas, and cranberries right on top or save the trail mix to enjoy as a sweet and salty end to your lunch. You do you.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sourdough Bread(ContainsSoy, Wheat)
• 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, pepitas, and dried cranberries.
• Toast sourdough until golden; halve on a diagonal.
• Divide toasted sourdough 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.