Food & dining

seasonal recipe

Recipe for avocado and prosciutto toasts with arugula salad

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Open-faced sandwiches make a fine midweek meal, or use them as the first course for a more elaborate dinner. On these toasted pieces of baguette, the topping is mashed avocado and prosciutto, the accompaniment a peppery arugula salad with lemon vinaigrette.


1long baguette
2tablespoons olive oil
Salt and black pepper to taste
Pinch of crushed red pepper
12thin slices prosciutto
4scallions, finely sliced


1. Turn on the broiler. Have on hand a rimmed baking sheet.

2. Halve the baguette lengthwise, and cut each half crosswise into 4 pieces to make 8 total. Brush the cut sides with olive oil and place under the broiler. Watching the toasts carefully, toast them for 2 to 3 minutes or until golden.

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3. In a bowl with a fork, mash the avocados with salt, black pepper, and a pinch of crushed red pepper. Spread the avocado over the baguette pieces. Cut the prosciutto in half and lay 3 pieces of the prosciutto on top. Sprinkle with scallions.


Juice of 2 lemons
Salt and pepper, to taste
2tablespoons olive oil
¼onion, finely chopped
5ounces baby arugula

1. In a bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil.


2. Stir in the onion. Toss with arugula.

Sydney Oland

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