Prosciutto-arugula focaccia
4
Points®
Total time: 16 min • Prep: 15 min • Cook: 1 min • Serves: 6 • Difficulty: Easy
This delicious focaccia recipe couldn’t be easier to make. Antipasto means “before the pasta” in Italian, and serving a few tasty bites is a fun way to invite your family and friends to the table and to set the stage for the coming meal. Crispy, chewy focaccia is a guest favourite made even more delicious when topped with rosy, paper-thin prosciutto and peppery arugula for a touch of spiciness. The red wine vinegar nicely complements both. We love pairing this focaccia with a glass of Pinot Grigio, if you’d like to pour white; or a light Dolcetto, if you’d prefer red.
Ingredients
Focaccia bread
4 oz
Extra virgin olive oil
2 tsp(s)
Garlic
2 clove(s), large
Arugula
1½ cup(s)
Red wine vinegar
2 tsp(s)
Black pepper
¼ tsp(s)
Table salt
1 pinch(es)
Prosciutto
3 oz
Instructions
1
Preheat broiler.
2
Cut focaccia or flatbread into 6 equal pieces. Place pieces on baking sheet. Brush tops of each with oil and sprinkle with garlic. Broil 6 inches from heat until browned in spots, about 1 minute.
3
Toss, arugula, vinegar, pepper, and salt in medium bowl. Divide mixture evenly among focaccia pieces and top each evenly with proscuitto.
4
Serving size: 1 piece focaccia and 1/4 cup arugula mixture
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