Sundried Tomato and Prosciutto Baguette
Sundried Tomato and Prosciutto Baguette
Ingredients
- 1 baguette bread, halved horizontally
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) oil-packed sundried tomatoes, drained and finely chopped
- 4 oil-packed sundried black olives, pitted, drained and finely chopped
- 4 oz (115 g) prosciutto, thinly sliced
- 1 roasted red bell pepper, cut into eight pieces
- 2 oz (55 g) blue cheese, crumbled
- 4 Boston lettuce leaves
- Salt and pepper
Instructions
- On a work surface, brush the inside of the bread with olive oil. Season with salt and pepper.
- Layer the remaining ingredients on the bottom bread, and then close the baguette. Press firmly and cover with plastic wrap. Refrigerate for up to 6 hours.
Sundried Tomato and Prosciutto Baguette