• Wash and dry produce. Slice prosciutto in half crosswise. Cut mozzarella into 1/4-inch-thick slices. Thinly slice tomato into rounds; season with a drizzle of olive oil, salt, and pepper.

• In a small bowl, combine cashews, pepitas, and dried cranberries.

• Toast sourdough until golden; halve on a diagonal.

• Divide toasted sourdough between plates. On the side, layer slices of prosciutto, mozzarella, and tomato; drizzle with as much balsamic glaze as you like. Divide trail mix between small bowls and serve alongside.