BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Steps:
- 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 all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
- Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.
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Louinel Richard
[email protected]I would definitely recommend this recipe.
Md oaliur Rahman Masum
[email protected]This bruschetta is delicious! I love the combination of flavors.
Miss Afra
[email protected]I love this recipe! It's so easy to make and always a hit at parties.
Emotras Santos
[email protected]This bruschetta is amazing! The ricotta and prosciutto are a perfect match. I will definitely be making this again.
Albert David
[email protected]Yum!
Susankayl
[email protected]This recipe is a keeper! The bruschetta is so flavorful and the instructions are easy to follow. I will definitely be making this again and again.
Bilal Sipra
[email protected]This bruschetta is so delicious and easy to make! I love that I can use my favorite bread and toppings. It's a great way to use up leftover ingredients.
Jessica Cartwright
[email protected]I made this bruschetta for a picnic and it was a huge success! Everyone loved it. The flavors were perfect and the presentation was beautiful.
Muhammad Qaiser
[email protected]This is my new favorite bruschetta recipe! It's so easy to make and always a crowd-pleaser. I love the combination of sweet and savory flavors.
Reawan khan
[email protected]I followed the recipe exactly and the bruschetta turned out great! The ricotta was creamy and flavorful, and the prosciutto was crispy and salty. The arugula added a nice peppery flavor. I would definitely recommend this recipe.
Hasnain Qasim
[email protected]This bruschetta was a hit at my party! The combination of prosciutto, ricotta, and arugula was perfect, and the balsamic glaze added a touch of sweetness that balanced out the salty prosciutto. I will definitely be making this again.