Open-Faced Prosciutto & Jam Sandwiches

🥘 Ingredients

• arugula
  4 oz
• chili flakes
  1 tsp
• lemon
  2 unit
• olive oil
  1 tbsp
• peach jam
  2 unit
• pepper
• prosciutto
  4 oz
• ricotta cheese
  8 oz
• salt
• sourdough bread
  8 slice

🍳 Cookware

• medium bowl

1. 1

   Wash and dry produce. Quarter lemon . Toast sourdough bread until golden. Separate prosciutto and lay flat on a work surface; cut horizontally into 1/2-inch strips.

   lemon: 2 unit, sourdough bread: 8 slice, prosciutto: 4 oz
2. 2

   In a medium bowl , combine arugula , 1 1/2 tsp olive oil (3 tsp for 4 servings), a pinch of salt , pepper , and as much lemon juice as you like.

   arugula: 4 oz, olive oil: 1 tbsp, salt, pepper
3. 3

   Spread a thin layer of ricotta cheese over toasted sourdough. Top with arugula mixture, prosciutto strips, and a drizzle of peach jam . Sprinkle with as much chili flakes as you like.

   ricotta cheese: 8 oz, peach jam: 2 unit, chili flakes: 1 tsp
4. 4

   Divide open-faced sandwiches between plates. Serve with any remaining lemon wedges on the side.