Bruschetta with Prosciutto, Ricotta and Arugula Recipe | Ted Allen | Food Network

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