Open-Faced Vegetable and Prosciutto Melts

• 2 Tablespoons Extra Virgin Olive Oil
• 2 whole Medium Onions, Thinly Sliced
• 1 cup Cherry Tomatoes, Halved
• 1 cup Green Beans
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 6 slices Sourdough Bread
• 1 cup Arugula
• 3 ounces, weight Thinly Sliced Prosciutto
• 1- 1/2 cup Shredded Mozzarella Cheese

1. Heat the oil over low in a medium skillet.
2. Add the onion slices and cook on low until sweet and caramelized, 45-55 minutes, stirring occasionally.
3. Remove from skillet and set aside.
4. To the pan, add a little more oil if needed, then add the tomatoes and green beans.
5. Toss in a pinch of salt and pepper and saute for 5 minutes.
6. Heat the oven to broil, arrange the bread slices on a large rimmed baking sheet and broil 1 minute.
7. Remove bread from oven.
8. Evenly spoon the caramelized onions over each slice.
9. Top with sauteed tomatoes, green beans, arugula, prosciutto and shredded cheese.
10. Throw back under the broiler and cook until cheese is browned and bubbly, maybe 2 minutes.
11. Keep an eye on it!
12. Eat em up.

olive oil, onions, cherry tomatoes, green beans, salt, bread, arugula, weight, mozzarella cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/open-faced-vegetable-and-prosciutto-melts/ (may not work)