Ricotta Prosciutto Crostini |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This appetizer is a delight not only to make but to eat. the prep time is less than 10 minutes. I have made this for a girls luncheon, an appetizer before a heavy lasagna meal and even for snacks for a sporting event. I came up with this as a way to use up leftover ricotta cheese when making lasagna. Ingredients:
1/2 cup whole milk ricotta cheese |
2 sprigs fresh rosemary, diced |
1 lemon |
4 ounces shredded parmesan cheese |
4 ounces prosciutto, de parma |
1 half loaf crusty italian bread |
3 leaves basil |
4 roma tomatoes |
1 tablespoon extra virgin olive oil |
1 tablespoon balsamic vinegar |
salt |
pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Slice bread into 1/4 inch rounds on a diagonal.
3. Lightly coat bread with extra virgin olive oil.
4. 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.
5. Spoon Ricotta mixture onto bread.
6. Cut prosciutto into half.
7. Place the prosciutto slices onto top of the Ricotta mixture.
8. Slice the Roma tomatoes into small rounds.
9. Place 1 slice of tomato on top of the crostini.
10. Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
11. Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.
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