Proscuitto Bruschetta with Arugula

Prosciutto Bruschetta with Arugula

Bruschetta is a simple appetizer that would go great with almost any pasta dish or almost any Italian dish for that matter. Most of you will think of the tomato basil topping when you think of bruschetta but there are other variations. Bruschetta is actually just grilled bread rubbed with garlic, drizzled with olive oil and a dash of salt and pepper. Other variations you might know are topped with olives, peppers, beans and cheeses. This version has proscuitto and arugula. A wonderful salt and peppery blend.

Proscuitto Bruschetta with Arugula
Serves 4-6

Tools needed:

- 8 inch scalloped offset knife


- 8 slices of any type of Italian bread sliced into 1/2 inch slices.*

- proscuitto (about 1/3 lb or roughly 2 packages)

- 4 cloves of peeled garlic

- good olive oil ( In my opinion this makes or breaks your bruschetta, splurge when you buy your olive oil. )

- 1/2 cup arugula

- fresh ground pepper

- fresh parmesan cheese (optional)


1. Toast the bread in the toaster or pan fry on the stove until brown.

2. Remove the bread immediately and rub with garlic over the entire surface.

3. Drizzle a generous amount of olive oil over the top of each slice of bread.

4. Top sliced bread with a slice of proscuitto and arugula.

5. Sprinkle some cracked pepper and parmesan on top of the arugula. Serve immediately.

6. Enjoy.

*You can use almost any type of bread. I like getting my bread from Vons. They have a pretty decent bakery. Nothing incredible but pretty good for a big box grocery store. Their Artisan Como and Pulgliese bread is to die for!

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