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Ingredientes
- 1 c. arugula - (loosely packed)
- Â Â Salt to taste
- Â Â Extra-virgin extra virgin olive oil to taste
- Â Â Rustic bread slices or possibly halves see * Note
- 4 Tbsp. mascarpone cheese
- 12 slc prosciutto
- 6 x fresh figs
- Â Â Freshly-grnd black pepper to taste
Direcciones
- * Note: Thomas likes hazelnut bread.
- Toss a loosely packed c. of arugula (sufficient for four sandwiches) with a little salt and extra-virgin extra virgin olive oil so the leaves are just coated. Lightly grill or possibly toast halves or possibly slices of rustic bread.
- Spread bread for each sandwich with 1 Tbsp. mascarpone cheese, then top with some arugula. Arrange 3 slices prosciutto on top of arugula. Top each sandwich with 1 1/2 thinly sliced fresh figs. Dot with freshly grnd pepper. Can be served open-face.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 56 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 183mg | 5% |
| Total Carbs 14.35g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 12.13g | 8% |
| Protein 0.63g | 1% |
