Ham Bread

Cut tomatoes in half, place a coarse grater on an empty bowl, grate tomatoes on it, discard peel.

Put tomatoes in a pan, turn on medium heat. Finely chop peppers, peel shallot and garlic cloves, chop finely. Add peppers, shallots, garlic to pan with remaining ingredients, bring to a boil, reduce heat so that jam simmers gently. Simmer for 45 minutes, or until it has reduced to a syrupy consistency.

Let cool and pour into a jam jar. Goes well with sandwiches, but also with grilled meats and Asian dishes.

Keeps sealed in the refrigerator for about 1 month.

Wash arugula, clean, spin dry.

Cut sourdough bread slices in half and toast on both sides in a pan with a little olive oil.

Spread each half with the bell pepper jam, top with fresh goat cheese, arugula and prosciutto and cover with the second half of the bread.

Eat immediately, the bread should still be lukewarm.

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