Ham and Ricotta Tartines
- 5 1/3 ounces ricotta (150 g)
- 2 tablespoons grated parmesan
- 4 sprigs basil
- a handful wild arugula
- 4 very thin slices cured ham
- 4 large slices wholemeal or multigrain bread
- freshly ground black pepper
Step 1: Ham and Ricotta Tartines
Combine the ricotta and parmesan in a bowl.
Chop the basil leaves, add to the bowl, and mix well to combine. Season with freshly ground black pepper, and chill.
Wash, dry and remove the stalks from a handful of wild arugula. Place in another bowl.
Cut the ham into shavings, and mix gently with the wild arugula.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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