Ricotta Prosciutto Crostini
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
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
Recipe
- 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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