Bruschetta with Prosciutto, Ricotta and Arugula
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 15 hors d'oeuvres
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- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- 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
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.
