Sweet peas top tangy chèvre with a layer of rich, salty prosciutto on a platform of dense, sourdough rye.
Serves 4.
Note: Use a good, firm rye (such as Baker's Field Hundred Rye Bread) for color and tang. These are great for lunch and even better in the evening with a cold beer. From Beth Dooley.
• 4 slices sourdough rye bread
• 2 tbsp. chèvre, or more if needed
• 1/2 lb. sugar snap peas, sliced
• 8 slices prosciutto, sliced or torn
• Chopped parsley for garnish
Directions
Spread the bread with a thick layer of the chèvre.
Cut the slices into quarters and then top with the peas and prosciutto. Garnish with chopped parsley. Serve immediately.
Nutrition information per serving:
Calories170Fat5 gSodium520 mg
Carbohydrates20 gSaturated fat2 gAdded sugars0 g
Protein11 gCholesterol16 mgDietary fiber3 g
Exchanges per serving: 1 vegetable, 1 starch, 1 medium-fat protein.