Bruschetta with Homemade Ricotta, Prosciutto and Arugula

| Ted Allen
Serving size:10
Bruschetta with Homemade Ricotta, Prosciutto and Arugula

Ingredients

  • 1 baguette, sliced on the diagonal 1/2 inch thick
  • extra-virgin olive oil, for brushing
  • 1 garlic clove, peeled and cut in half
  • 1 cup fresh ricotta, homemade or store-bought
  • 15 arugula leaves
  • 1/4 lb very thinly sliced prosciutto or other salty, cured pork meat, such as coppa, lomo, or speck
  • best-quality extra-virgin olive oil, for drizzling

Directions

  1. Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Grill the bread until golden all over, 2 or 3 minutes per side. Rub one side of each piece of bread with the garlic.  Arrange the bread on a platter.
  2. Spread a tablespoon or two of ricotta on each piece of bread, and then press an arugula leaf into the cheese. Place a slice of prosciutto on top, drizzle with your best olive oil, and serve.

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