BRUSCHETTE WITH RICOTTA, ARUGULA, & PROSCIUTTO

This is now one of my husband's favorite bruschette.

Bruschetta (with an "a") is singular and bruschette (with an "e") is plural. Since it was just the two of us, I only made 4 appetizers, but the recipe makes 12 to 216 appetizers. This also makes a nice lunch with a glass of vino.

1 loaf Italian bread cut into ½-inch slices

Olive oil for brushing onto each slice of bread
1 whole large clove of garlic
Fresh whole milk ricotta cheese, room temperature
Freshly ground black pepper
A handful of baby arugula

12 to 16 thin slices Prosciutto di Parma
Extra-virgin olive oil, for drizzling

Brush each slice of bread on both sides with olive oil.
Heat a griddle or grill pan to medium-high heat. 
Grill the bread until golden brown on both sides (you can do this in the oven and flip over when golden brown on one side).
Place bread on a baking sheet to cool slightly.

Rub the top side of bread with the garlic clove.
Spread with some ricotta, season with a little black pepper, add a few arugula leaves, and top with a slice of Prociutto.

Drizzle with a little exta-virgin olive oil and place on a platter or board and serve. 

Buon appetito!