Bruschetta with Prosciutto, Ricotta and Arugula

Name: Bruschetta with Prosciutto, Ricotta and Arugula
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 15 hors d'oeuvres
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

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 15 hors d'oeuvres

Nutrition Info

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 15 hors d'oeuvres
Nutrition Info

Ingredients

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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.

Recipe courtesy Ted Allen, "In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks," (Clarkson-Potter)

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Bruschetta with Prosciutto, Ricotta and Arugula

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