Name: Tomato-Ricotta Toasts with Prosciutto & Arugula-Apricot Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 6 apricots; 1 ½ (142 g) pkgs baby arugula; 1 small pkg fresh basil; 1 ½ lemons; 12 slices prosciutto; 1 ½ (425 g) pkgs ricotta cheese; 12 slices sourdough bread; 6 tomatoes; black pepper; Dijon mustard; extra virgin olive oil; honey; oregano, dried; salt

Tomato-Ricotta Toasts with Prosciutto & Arugula-Apricot SaladTomato-Ricotta Toasts with Prosciutto & Arugula-Apricot Salad — a 25-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 apricots

1 ½ (142 g) pkgs baby arugula

1 small pkg fresh basil

1 ½ lemons

12 slices prosciutto

1 ½ (425 g) pkgs ricotta cheese

12 slices sourdough bread

6 tomatoes

black pepper

Dijon mustard

extra virgin olive oil

honey

oregano, dried

salt

Instructions

Preheat a large skillet over medium heat.

Once the skillet is hot, working in batches, add prosciutto and cook until crispy, about 1 minute per side. Remove to a plate and set aside.

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Juice lemons into a large bowl. Add oil, Dijon, honey, salt, and pepper, then whisk to combine the dressing.

Halve apricots lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ¼-inch thick slices and add to the bowl with the dressing. Set aside.

Slice tomatoes crosswise into thin rounds. Place on a large plate, season with spices, and set aside.

Divide bread between two large baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Spread toasted bread with ricotta, then top with tomatoes, basil, and crispy prosciutto.

Add arugula to the bowl with the dressing and apricots, then toss to combine the salad.

To serve, divide toasts and salad between plates. Enjoy!

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