* 1 vine-ripe Eurofresh Tomato,
sliced ¼ inch thick
* ¼ cup herb oil
(¼ cup olive oil, tsp chopped garlic,
tsp chopped basil)
* ¼ cup Julienne yellow onion
* ¼ cup Julienne Proscuitto
* 6” pita, no pocket
* 1 cup shredded Provolone
Instructions:
Marinate tomatoes in herb oil for ten minutes. Sauté onion on medium heat until lightly golden brown. Pan sear prosciutto on medium heat until crisp. Grill tomatoes for 20 seconds on each side. Brush pita with herb oil and place on grill. Top pita with provolone, onion, prosciutto and tomatoes. Cook until cheese is melted and pita is crisp.
