Baked Ciabatta and Serrano Ham
This delicious, Spanish-inspired dish packs a healthy punch of lycopene from the tomatoes, an antioxidant which helps protect the body's cells from free radicals, protein from the mozzarella and ham, and folate from the arugula, which supports bone marrow health.
For an added dose of fiber, use whole wheat ciabatta or subsitute a slice of whole grain toast.
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 413 mg | (10 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 10 small Tomatoes
- 4 ozs Mozzarella
- 2 ozs green Olives (pitted)
- 6 Ciabatta (par-baked)
- peppers
- ½ bunch Arugula
- 2 ozs Serrano ham (thinly sliced)
Preparation steps
Rinse the tomatoes, cut out the stems, and cut tomatoes into about 1/4-inch thick slices.
Drain the mozzarella and cut into thin slices.
Drain olives and chop finely.
Line a baking sheet with parchment paper. Cut each ciabatta horizontally and place on the baking sheet.
Sprinkle with olives and cover with slices of tomato and pepper. Distribute mozzarella on top and bake in a preheated oven at 400°F for about 15 minutes.
Rinse arugula, spin dry and trim. Cut ham into thin strips. Arrange both decoratively on the toasted bread and serve immediately.