4 thick slices Ciabatta bread
• Drizzles of olive oil
4 slices of Prosciutto
1 avocado, halved, peeled and pitted, and sliced thinly into 16 slices
1 large yellow heirloom tomato, sliced into 8 thin slices
1 large red heirloom tomato, sliced into 8 thin slices
¼ red onion, very thinly sliced
• Cilantro-Sunflower Seed Vinaigrette (recipe below)
-Drizzle each slice of Ciabatta bread with a little olive oil; toast the slices until golden, and set aside. (I toasted mine directly over the flame on my gas stove.)
-Crisp the Prosciutto by heating a non-stick pan over high heat and adding the slices to the pan for just a little while until the edges curl and the slices become crispy and golden; remove from pan and set aside.
-Build the toasts by putting one slice of the crispy Prosciutto onto the toasted Ciabatta slice, and next alternate to your liking the avocado slices (each toast gets 4) and heirloom tomato slices (each toast gets 2 yellow and 2 red slices); sprinkle just a few thin slices of red onion over top, and finally finish with a light drizzle of the Cilantro-Sunflower Seed Vinaigrette for a little fresh zing; serve 2 toasts per person, or 1 toast if for a light snack.
Cilantro-Sunflower Seed Vinaigrette ingredients:
1 clove garlic
1 cup loosely packed cilantro leaves
2 tablespoons roasted and salted sunflower seeds
2½ tablespoons limejuice
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ cup plus 1 tablespoon olive oil
-In the bowl of a food processor, add the garlic clove, the cilantro leaves and the sunflower seeds, and pulse a few times; add the limejuice, the sea salt and black pepper and pulse a few more times to incorporate, and then with the processor running, drizzle in the olive oil and process until well combined and fairly smooth; serve with toasts, or refrigerate until ready to use, and use any left over amount as a delicious topping for eggs or greens.