• 1/2 lb Prosciutto
  • 1 Cup Arugula
  • 1 lb Fresh Mozzarella
  • 1 Baguette
  • J. Olive Co. EVOO
  • J. Olive Co. Fig Balsamic


  1. Slice Baguette into 3/4″ slices and arrange flat on a baking sheet. Brush tops with EVOO. Broil on high until toasted.
  2. In a small bowl toss Arugula with 1 Tablespoon of Olive Oil and salt + pepper to taste. Allow to soak for 10 minutes.
  3. On toasted Baguette slices stack cheese, then Arugula then Prosciutto.
  4. Over medium heat in a small sauce pan, reduce 1/4 cup Fig Balsamic by half. Allow to cool, then drizzle over the top of Bruschetta.

Recipe and image courtesy of Sciabica’s California Olive Oil