Ingredients with Measurements:
- 2 slices of Hardebrood (Dutch rye bread)
- 4 slices of Prosciutto
- 2 cups of Arugula
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Knife
- Cutting board
- Bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Place the slices of Hardebrood on a baking sheet and bake for 10 minutes.
3. Meanwhile, place the Prosciutto slices on a cutting board and cut into thin strips.
4. Place the Arugula in a bowl and add the olive oil, balsamic vinegar, salt, and pepper. Toss to combine.
5. Once the Hardebrood is done baking, remove from oven and top each slice with the Prosciutto strips and Arugula mixture.
6. Serve immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: 2
Nutritional Information:
Calories: 463
Fat: 24g
Carbohydrates: 36g
Protein: 20g
Substitutions for Ingredients
- Hardebrood: Any type of rye bread can be used.
- Prosciutto: Bacon or ham can be used as a substitute.
- Arugula: Spinach or arugula can be used as a substitute.
Variations:
- Add other vegetables such as tomatoes, onions, or peppers.
- Top with a fried egg for extra protein.
- Add a sprinkle of cheese for extra flavor.
Tips and Tricks:
- Toast the Hardebrood for extra crunch.
- Use a good quality olive oil for maximum flavor.
- Add a pinch of red pepper flakes for a bit of heat.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a toaster oven or oven at 350°F for 5 minutes.
Presentation Ideas:
Serve on a wooden cutting board for a rustic presentation.
Garnishes:
Sprinkle with freshly chopped parsley or chives for extra flavor.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the Hardebrood is too dry, add a drizzle of olive oil before topping with the Prosciutto and Arugula.
- If the Prosciutto is too salty, reduce the amount used.
Food Safety Advice:
Always store leftovers in an airtight container in the refrigerator and consume within 3 days.
Food History:
Hardebrood is a traditional Dutch rye bread that is made with rye flour, caraway seeds, and molasses. It is usually served as a snack or as part of a meal.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of smokiness from the Prosciutto.
Serving Suggestions:
Serve as an appetizer or light lunch.
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