Cut tomato ciabatta in two and make crisp in the oven or convectomat. Slice the washed tomato and prosciutto crudo into thin slices in the meantime. Put olive oil, peeled cloves of garlic and fresh thyme in the saucepan. Roast slowly all ingredients until garlic is golden-brown and gets sweetish taste. Blend to form smooth mass of garlic chutney. Lay the warmed halves of ciabatta half on the plate, topping it with the slices of tomato and the pieces of prosciutto, and covering with the other half of ciabatta. The stuffed ciabatta can be decorated with fresh leaves of basil. Serve thick Farm Frites Steakhouse fries with strong potato taste prepared according to the instructions on the package (in deep fryer at 175 °C for approx. 3.5 - 4 min.) as side dish. Garlic chutney is used as a dip.

Zie ook