Prosciutto, Ricotta & Apple Toasts with Arugula & Honey Dijo

• servings: 2 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

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

Directions

• 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
• Total Fat: 27 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 1300 mg
• Total Carbohydrate: 77 g
• Dietary Fiber: 7 g
• Total Sugars: 17 g
• Protein: 20 g