Mozzarella, Prosciutto, Arugula Pesto Toast

by Claire Thomas

Once again, simple pleasures. Milky mozzarella with savory prosciutto, and the unexpected peppery bite of arugula pesto (one of my new favorites), all come together to create a thing of beautiful balance, tight-rope-walking across some toast.


NOTE: For 2 servings

2 one-inch thick slices of sourdough bread (or whatever bread you like)

1/4 cup arugula pesto (recipe below)

one 4-ounce ball mozzarella, cut into 1/4-inch slices

4 slices prosciutto

olive oil, for garnish

kosher salt and freshly ground pepper to taste


Toast the bread in a toaster. Let the toast cool a little, then top with some arugula pesto, followed by some mozzarella slices, and then the prosciutto piled high.  Drizzle the slices with olive oil and sprinkle salt and pepper. Enjoy!


NOTE: For 3/4 cups pesto

1/4 cup finely grated parmesan, plus more for garnish

1 tablespoons almonds

1/2 garlic clove, coarsely chopped

2 cups loosely packed fresh arugula

1/4 cup mild extra-virgin olive oil, plus more for drizzling


Pop the parmesan, almonds, and garlic in a food processor and puree until a gritty paste forms. Add the arugula, and as you puree, drizzle in the olive oil a little at a time. Once it's incorporated, taste and season.

Want more delicious recipes from Claire? Head to The Kitchy Kitchen and check out our previous recipes of the week.

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