Bruschetta with Prosciutto, Ricotta and Arugula (Ted Allen) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Ingredients:
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 |
Directions:
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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