This post is sponsored by Montchevre but the content and opinions expressed here are my own.
Treat your guests to a delicious flavorful lunch of Goat Cheese Tomatoes and Prosciutto on Ciabatta Bread in a snap! How can you go wrong with wonderful flavors like Montchevre Goat Cheese, Heirloom vine-ripened tomatoes, Prosciutto, peppery Arugula, fresh basil, garlic, and warm balsamic? Its a little slice of heaven if you ask me.
I don’t mean to brag or toot my horn, but it’s still over 90 degrees in the shade here in Florida, and I really am still enjoying my summer until September 22nd, Y’all. So it’s definitely not in the cards for lunch to be heavy today. I have a simple, yet amazing recipe to share with you using Montchevre Goat Cheese and other fresh ingredients. It’s even husband approved!
Have you ever had Goat’s Cheese? Oh, my gosh it’s definitely a wonderful smooth flavorful cheese, it has such a have a unique, slightly tart, earthy flavor that sets them apart from other cheeses. I love to add it to salads, flatbread, sandwiches, pizzas, sauces, pasta dishes, soups, fruits, and even burgers. Yes, I said even burgers Y’all. Deliciously awesome!
I am pretty picky about the quality cheeses I eat, so I love the fact that Montchevre Goat Cheese is made with only fresh, high-quality goat’s milk collected from local, independent family farms. I also love that Montchevre Goat’s Cheese is high in protein, calcium and vitamin D, contains less lactose, and is rich in nutrients and vitamins.
Did you also see that label? NO GMO’s! I have to tell Y’all, I totally am thrilled about that!
I used the Natural Montchevre Goat Cheese in my recipe for Goat Cheese Tomatoes and Prosciutto on Ciabatta but there are a ton of flavors you can incorporate in your recipes such as the Garlic and Herb, Blueberry Vanilla, Jalapeno, Cranberry Cinnamon, Honey, Four Pepper, Lemon Zest, Peppadew, Sundried Tomato Basil, Truffle, and even Pumpkin this fall. Trust me you can definitely have a blast trying all the fabulous flavors. You can find the Montchevre Goat Cheese at several locations convenient locations—> Find the location nearest you
Ingredients needed for the recipe
- Ciabatta Bread
- Montchevre Goat Cheese
- Heirloom or your choice of tomatoes
- Red Onions
- Fresh Basil
- Balsamic vinegar
- Extra-Virgin Olive oil
- Freshly ground black pepper
- 1 loaf Ciabatta Bread
- 1/4 cup Extra-Virgin Olive oil
- 2 tablespoons Fresh Basil chopped
- 4 cloves Garlic minced
- 8 slices Prosciutto thinly sliced
- 1 pint Vine-ripened Cherry and Grape tomatoes halved
- 1 small Red onion thinly sliced
- 1 cup Arugula + more if desired
- 8 ounces Natural Montchevre Goat Cheese
- Balsamic vinegar to drizzle
- Freshly ground black pepper to own taste
Preheat oven to 400 Degrees F
Split one loaf of Ciabatta bread lengthwise down the center, cut each side into 4 pieces.
In a small bowl combine olive oil, fresh basil, and minced garlic. Using a pastry brush, brush the olive oil combination on each of the slices. Bake in 400 degrees preheated oven until lightly golden. Remove from the oven when done.
Top each slice of Ciabatta bread with thin slices of Prosciutto, Vine-ripened Cherry and Grape tomatoes, Red onion, Arugula, Natural Montchevre Goat Cheese, and drizzle with Balsamic vinegar. Add freshly ground black pepper to top.
Serve immediately and enjoy!