Open-Faced Mozza, Pesto, Prosciutto & Tomato Sandwich

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:

1. Preheat oven to 350F (175C).
2. Place the balsamic vinegar into a small saucepan over medium heat and simmer until reduced by half.
3. Set aside to cool.
4. Generously butter the insides of the baguette. Place butter side down in a sauté pan and cook until golden.
5. Spread the basil pesto, prosciutto, tomato slices and fresh basil. Cover with mozzarella.
6. Place it on a baking sheet and place in the oven for 8-10 minutes or until the cheese is bubbly but not browned.
7. 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:

1. Add butter and garlic to a stand mixer and mix on high for 3-4 minutes until well combined.
2. Add lemon juice, chives, parsley and salt. Mix to combine.
3. Refrigerate the garlic butter. Will last in the refrigerator for up to 1 month.