Bruschetta with honey-basil ricotta, capicola, arugula - from Chef Daniel Martinez from Vero Amore

Bruschetta with honey-basil ricotta, capicola, arugula - from Chef Daniel Martinez from Vero Amore

TUCSON, AZ (Tucson News Now) - Bruschetta with honey-basil ricotta, capicola, arugula - from Chef Daniel Martinez at Vero Amore.

Ingredients

• 1 1/2 Ricotta cheese

• 3-5 T Honey, depending on preference

• 3-4 T Basil, chiffonade

• TT Salt

• TT Pepper

• 1 artisan-type crusty bread, such as a baguette, sliced 3/4"-1" thick, on a bias.

• Olive Oil, to brush

• 1 head Fresh garlic

• Capicola, julienne (approximately 1.5-2 t per serving)

• Arugula, julienne (approximately 1.5-2 t. per serving)

• Extra Virgin Olive Oil, to finish.

Directions:

• In an appropriate-sized mixing bowl combine the ricotta, honey, basil, salt, and pepper. Keep in mind the quantities given are approximate: If you want a sweeter ricotta, add more honey; less sweet, less honey. More basil, add more basil; and so on.

• Once well combined, set aside in the refrigerator, covered. This may be done ahead of time.

• Arrange the bread on a sheet tray (cookie sheet) in a single layer (use of parchment paper is optional) and drizzle with a bit of the olive oil.

• Toast lightly at 400-425 until just golden brown, about 1-3 minutes depending on preference. Note: The bread should be toasted but not crispy.

• Meanwhile, lop of the top .25-.5" of the fresh garlic bulb, to expose the tops of the cloves.

• Immediately upon removal from the heat, rub the head of garlic on each slice of bruschetta.

• Top with the honey-basil ricotta, followed by the capicola, arugula and extra virgin olive oil.

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