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Bruschetta with Homemade Ricotta, Prosciutto, and Arugula
Every Saturday during spring, summer, and fall, Barry and I walk over for lunch at the Brooklyn Flea in Fort Greene — part antiques market, part junk sale, part craft fair, part artisanal food court. It's also great people-watching; aside from a reliably cute crew of scruffy Brooklynites and international tourists, celebs ranging from Martha Stewart to Michael Stipe are regularly spotted poking through the treasures. But the real action for us is in the well-curated street food: fabulous Salvadorian pupusas (thick corn tortillas stuffed with pork, beans, and cheese), brick-oven pizza, sandwiches of brisket and porchetta, and my favorite, approximated here, from Brooklyn's own Salvatore Ricotta. This is a quick and perfect treat, an ideal use for homemade ricotta.
See all bruschetta recipes.
Note: For this recipe, where the flavor of the milk is so important, use the highest quality you can find. Your best bet is a local dairy that is likely to pasteurize its milk more gently than a factory brand, and steer clear entirely of homogenization. For me in New York, that's Ronnybrook, which is available at many farmers' markets and better supermarkets, and hails from just a couple of hours north of the city.
For the homemade ricotta
- 1/2 gallon whole milk
- 2 Cups buttermilk
- 1/2 Teaspoon kosher salt
For the bruschetta
- 1 baguette, sliced 1/2-inch thick on a bias
- Extra-virgin olive oil, for brushing
- 1 clove garlic, peeled and halved
- 1 Cup fresh homemade or store-bought ricotta
- 15 arugula leaves
- 1/4 Pound prosciutto or other salty, cured pork meat, such as coppa, lomo, or speck, sliced very thinly
- Best-quality extra-virgin olive oil, for serving
Calories Per Serving324
Folate equivalent (total)70µg17%