Prosciutto, Ricotta & Apple Toasts with Arugula & Honey Dijo

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 10 minutes

Ingrédients

1 unit Lemon

4 slice Sourdough Bread

2 ounce Prosciutto

1 unit Apple

4 ounce Ricotta Cheese

2 ounce Arugula

1 ½ ounce Honey Dijon Dressing

2 teaspoon Olive Oil

Salt

Pepper

Instructions

• Wash and dry produce. Quarter lemon. Toast sourdough. Separate prosciutto slices and lay flat on a work surface; cut in half crosswise. Halve, core, and thinly slice apple.

• In a medium bowl, whisk together ricotta, a drizzle of olive oil (large drizzle for 4 servings), a pinch of salt, and pepper until whipped.

• In a large bowl, combine arugula, a drizzle of olive oil (large drizzle for 4 servings), juice from one lemon wedge (juice from two wedges for 4), a pinch of salt, and pepper.

• Spread a thin layer of ricotta over toasted sourdough slices. Top with arugula, prosciutto, and as many apple slices as you like. Drizzle with dressing.

• Divide toasts between plates; add a squeeze of lemon juice to taste over top. Arrange any remaining apple slices on the side and serve with remaining lemon wedges.

Nutrition

• Calories: 610 kcal
• Lipides Totaux: 27 g
• Lipides Saturés: 8 g
• Cholestérol: 55 mg
• Sodium: 1300 mg
• Glucides Totaux: 77 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 17 g
• Protéines: 20 g