Serves 2-4
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 shredded mozzarella (we used Dairy Isle shredded mozzarella)
Directions:
- Preheat oven to 350F (175C).
- Place the balsamic vinegar into a small saucepan over medium heat and 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, 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.
Garlic Butter Ingredients:
- 1 lb. butter (we used Dairy Isle butter)
- 6 cloves garlic, diced
- 1 lemon, juiced
- 12 chives, finely diced
- 6 sprigs parsley, chopped
- 1/2 tsp salt
Garlic Butter Directions:
- Add butter and garlic to a stand mixer and mix on high for 3-4 minutes until well combined.
- Add lemon juice, chives, parsley and salt. Mix to combine.
- Refrigerate the garlic butter. Will last in the refrigerator for up to 1 month.