Recipe: Open-Face Pea and Prosciutto on 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

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