1 small gluten free ciabatta, split
1 tsp extra-virgin olive oil
1 tsp garlic infused extra-virgin olive oil
½ a 125g ball mozzarella (use a light version if you prefer), drained
8 slices prosciutto
lemon wedges, for squeezing
Cut the gluten free bread into 4 pieces and toast. Toss the 1 tsp olive oil with the rocket and seasoning.
Rub the tsp garlic infused oil on the cut sides of the bread. Tear over the mozzarella and prosciutto, pile on the salad and serve with some lemon wedges for squeezing over.
Recipe adapted from: Good Food