Open-Faced Prosciutto & Jam Sandwiches: Ricotta & Arugula

🥘 Ingredients

• arugula
  2 c
• black pepper
• chili flakes
  1 tsp
• lemon
  1 unit
• olive oil
  1½ tsp
• peach jam
  2 tbsp
• prosciutto
  2 oz
• ricotta cheese
  ½ cup
• salt
• sourdough bread
  4 slices

🍳 Cookware

• medium bowl

1. 1

   Wash and dry all produce. Quarter the lemon . Toast the sourdough bread until golden. Lay the prosciutto flat on a work surface and cut horizontally into ½-inch strips.

   lemon: 1 unit, sourdough bread: 4 slices, prosciutto: 2 oz
2. 2

   In a medium bowl , combine the arugula , olive oil , a pinch of salt , a pinch of black pepper , and as much lemon juice as you like. Toss gently to coat.

   arugula: 2 c, olive oil: 1½ tsp, salt, black pepper
3. 3

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

   ricotta cheese: ½ cup, peach jam: 2 tbsp, chili flakes: 1 tsp
4. 4

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