10
400
40

Ingredients

  • 4 tablespoons butter
  • 16 slices ciabatta
  • 1 zucchini (small, sliced lengthwise into 16 thin strips)
  • 6 tomatoes (finely diced)
  • 1 onions (small, finely diced)
  • 7 stems fresh basil leaves (stripped from stems, few reserved for garnish, remaining cut into thin strips)
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 9 ounces goat cheese
  • 8 slices prosciutto (halved lengthwise)

Directions

  1. Melt 2 tbsp of the butter in a large skillet on medium heat. Cook 8 slices of the ciabatta until golden on both sides. Remove and drain on paper towels. Repeat with the remaining butter and ciabatta.
  2. Blanch the zucchini in boiling water for 1 min. Drain and refresh with cold water. Mix the tomatoes, onion, basil, lemon juice and oil in a medium bowl. Season with salt and black pepper. Place the goat cheese in a piping bag fitted with a large, plain tip.
  3. Place a zucchini slice on top of each half slice of prosciutto and roll into a cone. Season with salt and black pepper. Pipe some goat cheese into the center. Spoon the tomato mixture onto the ciabatta slices. Top with the zucchini cones. Garnish with the reserved basil.
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NutritionView more

400Calories
Sodium25%DV600mg
Fat38%DV25g
Protein35%DV18g
Carbs9%DV27g
Fiber12%DV3g

PER SERVING *

Calories400Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat13g65%
Trans Fat
Cholesterol55mg18%
Sodium600mg25%
Potassium430mg12%
Protein18g35%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.