1 baguette, sliced on the diagonal 1/2 inch thick extra-virgin olive oil, for brushing1 garlic clove, peeled and cut in half1 cup fresh ricotta, homemade or store-bought15 arugula leaves¼ lb very thinly sliced prosciutto or other salty, cured pork meat, such as coppa, lomo, or speck best-quality extra-virgin olive oil, for drizzling
- Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Grill the bread until golden all over, 2 or 3 minutes per side. Rub one side of each piece of bread with the garlic. Arrange the bread on a platter.
- Spread a tablespoon or two of ricotta on each piece of bread, and then press an arugula leaf into the cheese. Place a slice of prosciutto on top, drizzle with your best olive oil, and serve.
Read more from the Greenwich Food & Wine Festival.