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 bread1 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.
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.
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!
