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Prosciutto, Strawberry & Goat Cheese Toasts with Arugula Salad .

  • ½ (5 oz) pkg
    baby arugula
  • ½ small pkg
    fresh basil
  • 1 clove
    garlic
  • 1 (4 oz) log
    goat cheese
  • 4 slices
    prosciutto
  • 1 (16 oz) pkg
    strawberries
  • 4 slices
    whole grain bread
  •  
    black pepper
  •  
    cinnamon
  •  
    extra virgin olive oil
  •  
    honey
  •  
    rice vinegar
  •  
    salt
  • 1
    Preheat oven to broil on high and position rack under the broiler.
  • 2
    Crumble goat cheese into a small bowl and set aside to soften.
    1 (4 oz) log goat cheese
  • 3
    Meanwhile wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    ½ small pkg fresh basil
    1 (16 oz) pkg strawberries
    ½ (5 oz) pkg baby arugula
  • 4
    Arrange bread slices on a baking sheet pan. Place in the oven and broil, flipping halfway through, until toasted, 1-2 minutes. Remove toast from the oven and set aside. (Keep the broiler on.)
    4 slices whole grain bread
  • 5
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Transfer to a medium bowl.
  • 6
    Add vinegar, oil, honey, and spices to the bowl with the basil; whisk to combine the marinade.
    2 tbsp rice vinegar
    1 ½ tbsp extra virgin olive oil
    2 tsp honey
    ¼ tsp salt
    ⅛ tsp black pepper
    1 pinch cinnamon
  • 7
    Trim and thinly slice strawberries. Add to the bowl with the marinade, toss to combine, and set aside.
  • 8
    Peel and mince garlic; add to the bowl with the goat cheese and mash with a fork to combine.
    1 clove garlic
  • 9
    Spread goat cheese mixture evenly over the toast. Return baking sheet to the oven and broil until the cheese browns slightly, 1-2 minutes. Remove from the oven.
  • 10
    Using a slotted spoon, remove strawberries from the marinade and arrange on top of the toast. (Reserve leftover marinade for the salad.)
  • 11
    Chop or tear prosciutto into bite-sized pieces and place on top of toast.
    4 slices prosciutto
  • 12
    Add arugula to the bowl with the reserved marinade and toss to combine the salad.
  • 13
    To serve, divide toasts and salad between plates. Enjoy!