Ham & Ricotta Crostini with Arugula Salad

Applewood Smoked Boneless Carving Ham with Natural Juices

This Ham & Ricotta Crostini with Arugula Salad is crispy, creamy, and garden-fresh- bringing layered flavor in every bite. Toasted sourdough is topped with herbed ricotta, a vibrant English pea mash, and savory slices of SunnyValley Carver Ham, then finished with fresh mint and chives for a bright, elegant finish. Paired with a lemony arugula salad and slivered almonds, it’s a stunning starter or light lunch that feels as good as it looks.

View Product
Serves:
5
Time To Prepare:
35
Time To Cook:
30

Directions

Salad & Dressing Directions:

  1. Whisk together olive oil, lemon juice, Dijon mustard, honey, salt & pepper in a small bowl until combined.
  2. Combine arugula, sliced avocado, red onion, cherry tomatoes, and Parmesan in a large bowl.
  3. Drizzle dressing over salad and toss to combine. Sprinkle slivered almonds on top and season with salt & pepper.
  4. Enjoy!

Baguette:

  1. Preheat oven to 340º.
  2. Use long serrated knife to cut baguette on a steep angle so each slice is 6-7 inches long.
  3. Continue slicing baguette to create 5 slices about 1/3 inch thick and 6-7 inches long.
  4. Place the 5 slices of bread on a baking sheet and drizzle healthy portions of olive oil, completely saturating the bread on both sides.
  5. Sprinkle each side of bread with salt.
  6. Place baking sheet in oven
  7. Check after 15 minutes, allowing bread to cook until golden brown, approx. 30 minutes

English Pea Mash:

  1. Mix 1 tbsp minced shallots with 1 tbsp lemon juice in small bowl.
  2. Prepare an ice bath for the peas when they’re done cooking.
  3. Bring 3-4 quarts of water to a rolling boil and season with salt.
  4. Add peas to boiling water and boil for 3 minutes or until soft.
  5. Drain peas from boiling water and place them in ice bath until cooled.
  6. Drain peas completely and add zest of half a lemon.
  7. Grate or finely mince ½ clove of garlic.
  8. Place peas with lemon zest into blender or food processor with garlic and 1 ½ tbsp of olive oil.
  9. Blend or process peas in short bursts so some peas are pureed and some are left whole.
  10. Place mashed peas in bowl and add 1 tbsp finely chopped mint and minced shallots and lemon juice prepared earlier. Season with salt & pepper.
  11. Set mash aside or in refrigerator until ready to serve.

Seasoned Ricotta:

  1. In medium sized bowl, combine ¾ cup ricotta, ½ tbsp olive oil, and freshly ground black pepper. Season with salt to taste.

Final Assembly

  1. Smear each crostini with 1/5 of seasoned ricotta.
  2. Divide English pea mash among 5 baguette slices.
  3. Slice ham into smaller section and place them along the crostini.
  4. Place crostini on a plate and drizzle them with olive oil.
  5. Sprinkle mint leaves and chives on crostini.

Ingredients

  • Arugula Salad:
    • 4 cups baby arugula
    • 2 ripe avocados, sliced
    • ½ red onion, sliced
    • 1/3 cup shaved Parmesan cheese
    • ¼ slivered almonds
    • 1 cup cherry tomatoes, halved
    • Salt & pepper
  • Arugula Salad Dressing:
    • 3 tbsp. olive oil
    • 1 tbsp. lemon juice
    • 1 tsp. Dijon mustard
    • 1 tsp. honey
    • Salt & pepper
  • Crispy Baguette
    • 1/3 of whole baguette
    • 9-10 tbsp. extra virgin olive oil
    • Salt
  • English Pea Mash
    • 1 tbsp finely minced shallot
    • 1 ½ cup English peas
    • ½ clove garlic
    • Zest of ½ lemon
    • 1 tbsp. lemon juice
    • 1 pinch hot red chili powder
    • 1 tbsp. finely chopped mint
    • Salt & pepper
  • Seasoned Ricotta
    • ¾ cup ricotta cheese
    • ½ tbsp. olive oil
    • Salt
    • Fresh cracked ground black pepper
  • Final Assembly
    • 4-6 slices of SunnyValley Carver Ham
    • 6-8 mint leaves
    • Extra virgin olive oil (drizzle)
    • Sliced chives
    • Fresh black pepper