Market Fresh: Arugula

Arugula is a peppery leafy green. It's often put in the herb section. The tasty leaves are a wonderful addition to pasta or salad (I think this recipe looks awesome!). It is also known as rugola, rucola, roquette, garden rocket, Mediterranean rocket, salad rocket, Roman rocket, or Italian cress (http://www.ochef.com/151.htm).


This week, I made two different appetizers with arugula. We enjoyed both, though I can take or leave prosciutto - I don't care much for the texture. These were so quick to put together and so pretty!


ARUGULA & GOAT CHEESE TARTINE
(adapted from Ina Garten)
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1 loaf country white bread, French bread, or Italian bread, sliced and toasted if desired (I did not) 
4 oz. goat cheese
4 oz. baby arugula
2 medium tomatoes, thinly sliced
Olive oil
Salt & Pepper

Lay out the bread slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, drizzle with a little olive oil and season with salt & pepper. Serve.



 PROSCIUTTO W/PEARS & ARUGULA
(adapted slightly from Rachael Ray)
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1 bundle arugula leaves (about 1 c. or a little more)
1 ripe bosc pear
1 lemon
1 Tb. fresh thyme leaves, finely chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma

Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut each quarter in half again so you have 8 pieces. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces (I didn't bother as there were only five of us but I would for entertaining).