Crispy Sourdough Open-Faced Sandwiches with Prosciutto, Peach Jam &Amp; Ricotta

These open-faced sandwiches are the perfect balance of flavors and textures. Crusty sourdough bread is topped with creamy ricotta, salty prosciutto, sweet peach jam and a tangle of lemon-kissed arugula. They come together in just minutes, making them ideal for a quick lunch or a fancy brunch.

Feel free to eat them with a knife and fork or pick them up with your hands-either way, they’re absolutely delicious. The combination of savory, sweet and peppery notes will make these a new favorite.

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Ingredients

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the lemon. Quarter it. Toast the sourdough bread slices until golden brown.
2. Separate the prosciutto slices and lay them flat on a work surface. Cut horizontally into ½-inch strips.
3. In a medium bowl, combine the arugula, olive oil, a pinch of salt and pepper and as much lemon juice as you like. Toss to coat.
4. Spread a thin layer of ricotta cheese over each toasted sourdough slice.
5. Top with the arugula mixture, prosciutto strips and a drizzle of peach jam. Sprinkle with chili flakes to taste.
6. Divide the open-faced sandwiches between plates. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any crusty bread like ciabatta or a French baguette. Just make sure it’s sturdy enough to hold the toppings.

Can I make this sandwich ahead of time?

It’s best to assemble the sandwiches just before serving to keep the bread crispy. However, you can prepare the arugula mixture and slice the prosciutto in advance.

What can I use instead of peach jam?

Any fruit jam or preserve works well, such as fig jam, apricot preserves or even a spicy pepper jelly for a different flavor profile.