Mozzarella, Prosciutto, Arugula Pesto Toast

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.