Goat Cheese & Prosciutto Toasts
with Arugula & Hot Honey
The best thing since sliced bread? Sliced and toasted bread loaded up with flavors we love! For this light lunch, sourdough is toasted until golden, then spread with tangy goat cheese. Next, you’ll add color and crunch with thinly sliced cukes and a handful of peppery, lemon-kissed arugula. Drape with salty-savory prosciutto, and top it all off with a drizzle of hot honey for a kick of sweet heat. It’s truly a toast with the most!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 unit
Mini Cucumber
2 ounce
Prosciutto
2 ounce
Arugula
1 ounce
Goat Cheese
(Contains Milk)
½ ounce
Hot Honey
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Toast sourdough.
• Quarter lemon. Thinly slice cucumber on a diagonal; season with salt and pepper. Separate prosciutto slices; cut crosswise into ½-inch strips. TIP: For easier spreading, bring goat cheese to room temperature.
• In a medium bowl, toss together arugula, a large drizzle of olive oil, and juice from one lemon wedge (juice from two wedges for 4 servings). Season with salt and pepper to taste.
• Spread a thin layer of goat cheese over toasted sourdough. Top with as much sliced cucumber as you like. Arrange dressed arugula and prosciutto on top.
• Divide toasts between plates; drizzle with hot honey. Serve with remaining lemon wedges and any remaining cucumber on the side.
