8 dates, pitted
8 slices prosciutto
1 cup arugula
extra virgin olive oil, for drizzling
fresh black pepper
½ baguette, cut into crostinis
Slice each date in half and set aside. Cut each piece of prosciutto in half and set aside. Chiffonade the arugula leaves and set aside.
To assemble the crostini: Top each slice of bread with a piece of prosciutto, two pieces of dates. Sprinkle the crostini with the arugula and drizzle olive oil on top.
Garnish with lots of fresh black pepper. Serve room temperature.