How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bruschetta with Prosciutto, Ricotta and Arugula?

You need 7 ingredients. The key ingredients include: 15 or so 1/2-inch slices from a baguette, cut on the diagonal, Extra-virgin olive oil, for brushing, 1 whole clove garlic, peeled, halved, 1 cup fresh ricotta cheese, and more.

Is Bruschetta with Prosciutto, Ricotta and Arugula suitable as snacks & appetizers?

Yes, Bruschetta with Prosciutto, Ricotta and Arugula falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Bruschetta with Prosciutto, Ricotta and Arugula?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bruschetta with Prosciutto, Ricotta and Arugula Recipe

Name: Bruschetta with Prosciutto, Ricotta and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 or so 1/2-inch slices from a baguette, cut on the diagonal; Extra-virgin olive oil, for brushing; 1 whole clove garlic, peeled, halved; 1 cup fresh ricotta cheese; 15 arugula leaves; 4 ounces prosciutto or other salty, cured pork such as coppa, lomo or speck; Best quality extra-virgin olive oil, for drizzling

Bruschetta with Prosciutto, Ricotta and Arugula – a delicious recipe with baguette, Extra-virgin olive oil, clove garlic, fresh ricotta cheese, arugula, other salty. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

15 or so 1/2-inch slices from a baguette, cut on the diagonal
Extra-virgin olive oil, for brushing
1 whole clove garlic, peeled, halved
1 cup fresh ricotta cheese
15 arugula leaves
4 ounces prosciutto or other salty, cured pork such as coppa, lomo or speck
Best quality extra-virgin olive oil, for drizzling

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
142 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Bruschetta with Prosciutto, Ricotta and Arugula

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