Time: 20 min.
Complexity: easily
Quantity: 15 pcs.

While there are countless ways to prepare bruschetta, this version of the traditional Italian appetizer deserves special attention. The slight bitterness of the arugula and the crispiness of the baguette with high-quality olive oil create a perfect balance of flavors and textures. This appetizer has everything you need to be a long-time favorite. To add a touch of freshness to the ricotta, try adding the zest of 1 lemon and refrigerating it for a few hours. Serve bruschetta between courses to refresh your palate.

Ingredients:

• About 15 slices baguette, cut diagonally, 1 cm thick.
• 1 cup ricotta
• 15 arugula leaves
• 110 g prosciutto or other cured ham
• Figs, cut into quarters
• Olive oil, for greasing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baguette, figs, ricotta cheese, dry-cured ham, prosciutto, arugula

We recommend

Preparation:

Step 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 brown (2-3 minutes per side).
Step 2
• Spread each slice of bread with 1-2 tablespoons of ricotta. Then press a leaf of arugula into the cheese. Top with a slice of prosciutto and a slice of fig, drizzle with olive oil, and serve.
  
  
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