Ricotta Prosciutto Crostini Food

RICOTTA PROSCIUTTO CROSTINI

Steps:

• Preheat oven to 375 degrees.
• Slice bread into 1/4 inch rounds on a diagonal.
• Lightly coat bread with extra virgin olive oil.
• In a glass or plastic bowl add the zest of entire lemon & mix ricotta cheese, rosemary, the parmesan cheese and add the juice of the half the lemon. Add salt and pepper to taste.
• Spoon Ricotta mixture onto bread.
• Cut prosciutto into half.
• Place the prosciutto slices onto top of the Ricotta mixture.
• Slice the Roma tomatoes into small rounds.
• Place 1 slice of tomato on top of the crostini.
• Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
• Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.

PEACH, PROSCIUTTO & RICOTTA CROSTINI

Steps:

• Grill bread slices.
• Halve, pit, and thinly slice peach.
• Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.

RICOTTA, FIG & PROSCIUTTO CROSTINI

Steps:

• Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
• Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.