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.