3-4piecesbocconciniin small slices or you can use regular mozarella
8slicesprosciutto
black peppercoarsely ground
Arugulapesto
1handful basil
2handfuls arugularocket
1handful basil
40gpine nutsroasted
20ggrated parmesan
1/4garlic clove
60mlextra virgin olive oil
Instructions
For making the arugula (rocket) pesto put arugula, basil, pine nuts, parmesan and garlic into a foodprocessor and puree roughly. While the motor is running add the olive oil and mix until it is a thick, rough substance. Don't make it too fine. Chunks are ok to have.
Heat a gridlepan and bake both sides of the bread golden brown and crispy. Rub this with half a clove of garlic and sprinkle with some olive oil.
Put some of the slices of mozarella on the toast and liberally cover with the pesto. Top this with a slice of prosciutto and finish with some salt and pepper.