BRUSCHETTE WITH RICOTTA, ARUGULA, & PROSCIUTTO

This is 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 14 to 16 appetizers. This also makes a nice lunch with a glass of vino.

1 loaf Italian bread or a baguette, cut into ½-inch slices

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

Zest of ½ lemon
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.

Stir lemon zest into ricotta cheese and season with a little black pepper.

Spread some on each slice of toasted bread, add a few arugula leaves, and top with a slice of Prosciutto.

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

Buon appetito!

CAPRESE SALAD WITH ITALIAN OLIVES - Insalata Caprese

Caprese salad is one of the simplest and most delicious salads to make. Be sure to use good quality extra-virgin olive oil.

2 vine-ripened tomatoes, sliced

1 chunk whole milk mozzarella cheese, sliced

3 leaves basil, sliced

Italian black olives (Ligurian or Gaeta)

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Layer the tomatoes and mozzarella on two plates or one platter.
Add basil and olives.
Drizzle with extra-virgin olive oil and season to taste with salt and pepper.

Serves 2