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Bruschetta with Prosciutto, Ricotta and Arugula
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Serving Size -
7
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Prepared By -
DnD
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Recipe Rating
* * * * *
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15 or so 1/2-inch slices from a baguette, cut on the diagonal |
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Extra-virgin olive oil, for brushing |
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2 whole clove garlic, minced |
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1 cup fresh ricotta cheese |
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4 ounces (15 slices) prosciutto |
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Best quality extra-virgin olive oil, for drizzling |
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Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush the 1 side with olive oil then add salt & pepper. Grill the bread until golden 2 to 3 minutes.
In a small bowl add ricotta, lemon zest and garlic. Spoon ricotta mixure 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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