Best Fig Prosciutto And Arugula Bruschetta Recipes

Bruschetta with Figs, Prosciutto & Arugula image

Provided by Ciao Chow Bambina

Number Of Ingredients 7

6 slices dense Italian bread
2 large cloves garlic cut in half, lengthwise
1/2 cup olive oil
4 figs, sliced vertically into fourths
2 Tbsp. olive oil
12 thin slices prosciutto
Arugula

Steps:

For the bruschetta, prepare a medium-hot fire in a charcoal grill or barbecue for direct grilling.
Arrange the slices in a single layer on the grill rack.
Once they are golden crispy and a little bit charred around the edges, flip them. (3 - 4 minutes per side.)
Transfer bread to a platter and immediately rub the garlic halves over one side of the bread and brush lightly with olive oil.
Build the bruschetta by layering the arugula, prosciutto and figs.
Drizzle with a bit more olive oil and serve.

Fig-Prosciutto Pizza with Arugula image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil, plus more for bowl
2 tablespoons olive oil
Kosher salt
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan

Steps:

For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

Bruschetta with Prosciutto, Ricotta and Arugula image

Provided by Ted Allen

Categories appetizer

Time 20m

Yield 15 hors d'oeuvres

Number Of Ingredients 7

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

Steps:

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.