Bruschetta Sandwich


  • 4 pieces of Canyon Bakehouse Gluten Free Mountain White, toasted
  • 3 large tomatoes, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons of freshly chopped basil
  • salt and pepper to taste
  • 1 large mozzarella ball
  • 4 pieces of prosciutto  



  1. In a medium sized bowl, add chopped tomatoes, garlic, basil and salt and pepper. Set aside.
  2. Toast bread. Top each sandwich with 2 pieces of prosciutto, a slice of mozzarella and the bruschetta mixture. Enjoy immediately!


Serves 2