Welcome to STYLE Canada’s series In the Kitchen with Cassandra Wardrope. In this series, we’ll feature weekly recipes of some of the most delicious meals you have yet to try! If you’re as much as a foodie as we are, we know In the Kitchen will become your new favourite series for tasty, easy recipes you can simply create at home. Check out more of Cassandra’s recipes by following her journey @tomato__tomatoe.
Sourdough Toast with Calabrian Chilli Mayo and Prosciutto
Photo via Cassandra Wardrope
Sourdough bread is probably one of my favorite things. Since it’s much easier to digest due to the fermentation process of the yeast, it’s one of my go to breads that I use when making appetizer’s or snacks. This toast combines spicy Calabrian chilli paste, salty prosciutto, creamy fior de latte and sweet roasted red peppers. All of these components create the perfect bite. I love to serve this as an appetizer or as a lunch with a big salad. Every summer my sister and I roast a bushel of Sheppard peppers and make our own homemade roasted red pepper’s. We pop them in the freezer to use throughout the winter. It’s a labor of love but totally worth it for times when you want a gorgeous piece of toast like this one. Of course, you can use store bought roasted red peppers but if you enjoy going the extra mile, I will highly encourage to roast your own peppers. You will see that they make all the difference!
Photo via Cassandra Wardrope
Ingredients (serves four as an appetizer)
4 slices of sourdough
1 cup arugula
1 container of fior de latte
High quality balsamic and olive oil for drizzling
¼ cup roasted red peppers
12 thin slices of prosciutto
¼ cup of freshly grated parmesan cheese
2 tbsp Calabrian chilli paste
2 tbsp mayo
Micro greens to garnish
Photo via Cassandra Wardrope
Directions
- Preheat your oven to 400 and toast your bread for 6-7 minutes.
- Take your Calabrian chilli paste and mix with the mayo to create a spread. Spread this on the toast.
- Dress arugula with olive oil and salt. Mix to coat the leaves in the oil. Slice your fior de latte and drizzle with olive oil and salt. Put three-four slices of mozzarella on each piece of toast. Add the arugula on top of the cheese. Add sliced prosciutto and 3-4 roasted red peppers to each piece of toast. (If you are buying roasted red peppers from the store and they are not in thin strips, cut them into thin strips and season them with olive oil, salt and pepper). Grate fresh parmesan on each toast and garnish with micro greens.
