Prosciutto & Bread Recipe

Prepare the bread

Preheat the oven to 350°F (175°C). Slice the ciabatta loaf crosswise into 8 sandwich-sized pieces (or 12 small open-faced pieces). Lightly brush or spread about 1/2 teaspoon of the softened butter on each cut face and place the slices cut-side up on a baking sheet. Toast in the oven 6–8 minutes, until edges are golden and surface is just crisp. Remove and keep warm.

Dress the greens

Place the arugula in a medium bowl. Add 1/2 tablespoon of olive oil and a pinch of salt and pepper; toss gently to coat. This keeps the arugula bright and prevents it from wilting when assembled.

Assemble sandwiches or crostini

Lay a slice of toasted bread on your work surface. If using the remaining 1 1/2 tablespoons butter, spread a thin layer on each toast while still warm for extra richness. Arrange one folded slice of prosciutto (or a generous portion if smaller slices) on each toast, then top with a small handful of dressed arugula, 1 basil leaf (or torn basil), and a few shavings of Parmesan. Drizzle 1/2 teaspoon of the lemon dressing (made below) over each assembled piece. Finish with a light sprinkle of cracked black pepper and optional red pepper flakes.

In a small bowl or jar, combine the lemon juice, honey, and Dijon mustard. Whisk or shake until smooth. Slowly drizzle in the 2 tablespoons olive oil while whisking to emulsify. Season with sea salt and freshly ground black pepper to taste. Adjust sweetness or acidity by adding more honey or lemon if desired.

If using cornichons or pickles, slice them thinly and arrange alongside the assembled prosciutto & bread or tuck a slice on top for an acidic contrast. Serve immediately so the bread remains crisp.