Prosciutto, Green Olive Paste, and Arugula on Peasant Bread

Prosciutto is now available almost everywhere, as is green olive paste, to say nothing of really good arugula, which means this could be one of the easiest- to-make combinations in this book. If you want to add a little something here, these are lovely served with pieces of sweet melon or pear.

There is a way you can make these even more interesting. Use smoked prosciutto in place of the regular. Known as speck, it originated in northern Italy, where there weren't always enough sunny or dry days to cure the pork legs. Someone resourceful did the next best thing: moved the legs inside the chimney to dry. Smoked prosciutto has a deep rosy color and exquisite flavor. While it is still not widely available, it is becoming easier to find and is definitely worth the search.