Rosé Pairings Bruschetta with Prosciutto, Ricotta and Arugula

Ingredients

• 1 baguette
• Extra-virgin olive oil, for brushing
• 1 Whole clove garlic, peeled, halved
• 1 cup Fresh ricotta cheese
• 15 Arugula leaves
• 4 oz Prosciutto or other salty, cured pork such as coppa, lomo or speck
• Best quality extra-virgin olive oil, for drizzling

Directions

1. 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 all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.

2. 2

   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.