Bruschetta with Prosciutto, Ricotta and Arugula

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
15 hors d'oeuvres
Level:
Easy

Ingredients
  • 15 or so 1/2-inch slices from a baguette, cut on the diagonal
  • Extra-virgin olive oil, for brushing
  • 1 whole clove garlic, peeled, halved
  • 1 cup fresh ricotta cheese
  • 15 arugula leaves
  • 4 ounces prosciutto or other salty, cured pork such as coppa, lomo or speck
  • Best quality extra-virgin olive oil, for drizzling
Directions

Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.

Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.


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