Gf baguette* Goat cheese Procuitto Roma tomatoes, sliced vertically Large arugula leaves, whole Good olive oil Crushed peppercorns
Slice baguette diagonally. Spread a generous amount of goat cheese on each slice of bread. Ribbon a slice of prociutto on top of each sandwich and top with a tomato slice. Place two large arugula leaves on top of tomato and lightly drizzle with olive oil. Sprinkle with crushed peppercorns and serve.
We made the baguette from the Gluten Free Pantry’s Country French Bread Mix.
Serve these sandwiches as appetizers or for lunch with a bowl of soup.