Makes 4 servings
Searching for an indulgent appetizer, but short on time? These Prosciutto and Chevre Tartines have an elevated appearance and taste, yet require very little effort to whip up. Thick slices of sourdough are toasted until golden, and topped with creamy chevre, salty prosciutto, and a peppery arugula salad. Drizzle delicately with an intensely flavored, yet sweet balsamic glaze for the perfect crunchy bite. Serves 4 as an appetizer, or split between two for a meal.
In a small bowl, whisk together lemon juice, Dijon, garlic and salt to combine. Whisk in Wesson Vegetable Oil in a thin steady stream until combined. Set aside
In a small pot, combine balsamic vinegar and sugar. Cook on low heat for 10 minutes stirring a few times until sugar is completely dissolved and mixture is glossy. Remove from heat and cool completely.
Pre-heat oven to 350°F.
Brush both sides of bread slices with oil; place on baking sheet. Bake for 5 to 8 minutes per side or until golden.