- 1/2 pound of prosciutto
- 1 cup of arugula
- 1 lb of fresh mozzarella
- One baguette
- Olive Oil Divine's Chipotle Infused Extra Virgin Olive Oil
- Olive Oil Divine's Fig Dark Balsamic Vinegar
- Tomatoes if desired
Slice bread into 3/4 inch slices and arrange flat on a baking sheet. Brush tops with olive oil and broil on high until toasted.
In small bowl, toss arugula and balsamic vinegar and allow to sit for 10 minutes.
On toasted baguette slices, stack the cheese then arugula with prosciutto.
Optional: Over medium heat in a small sauce pan, reduce 1/4 cup balsamic vinegar by half. Allow to cool, then drizzle over the top of the bruschetta.