BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA

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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.

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