by Steven Doyle
I had a chance last week to meet with one Mr. Ted Allen of the Food Network series Chopped. Since my voice was, and still is, in disrepair and couldn’t really get an interview The Ted was kind enough to send me his regards and a recipe for our readers. Crave doesn’t normally do recipes but this one is simple enough and I wanted to use a few photos I took that evening.
If I had my voice working I probably would have asked him silly questions about Rachael Ray that might have pissed him off, so it all worked out for the best.
Keep in mind that Allen represents the Mondovi line of wine, so everything he does is paired with those grapes. Perhaps you were one of the many that sampled some of the wine at last weekends Taste of Addison. Nice and affordable.
Bruschetta with Prosciutto, Ricotto, and Arugula
Pair with Robert Mondavi Private Selection Riesling if using a smoked ham, like speck. Otherwise, serve with Robert Mondavi Private Selection Pinot Noir
Makes about 15
15 or so ½-inch slices from a baguette, cut on the diagonal
Extra virgin olive oil for brushing
1 whole garlic clove, peeled, cut in half
1 half-pint fresh ricotta
15 arugula leaves
¼ pound prosciutto or other salty, cured pork meat such as coppa, lomo, or speck
Best quality extra virgin olive oil, for drizzling
Heat grill or grill pan to medium high. Place the sliced bread on a sheet pan and brush both sides with olive oil. Grill bread until golden all over, about 2 or 3 minutes per side. Rub one side with garlic clove.
Spread a tablespoon of ricotta on each piece, then, press an arugula leaf into the cheese. Place a slice of prosciutto or other cured meat on top, drizzle with best olive oil, and serve.