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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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


  1. 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. 
  2. 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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