Pairs With:
Robert Mondavi Private Selection
Ingredients
- 15 or so ½-inch slices from a baguette, cut on the diagonal
- 1 whole garlic clove, peeled, cut in half
- 1 half-pint fresh ricotta
- 15 arugula leaves
- ¼ pound prosciutto
- Lucini® Premium Select Extra Virgin Olive Oil®
Ted Allen’s bruschetta with prosciutto, ricotta, and arugula
Ted’s tip for entertaining:
Welcome your guests with something to eat right when they walk in the door; it makes them feel at home and takes the edge off their appetite.
Directions
Heat grill or grill pan to medium high. Place the sliced bread on a sheet pan and brush both sides with olive oil. Grill bread until golden all over, about 2 or 3 minutes per side. Rub one side with garlic clove. Spread a tablespoon of ricotta on each piece, then press an arugula leaf into the cheese. Place a slice of prosciutto or other cured meat on top, drizzle with olive oil, and serve.