Ricotta and Prosciutto Crostini
Recipe Taken from “Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match”. Cathy and Tony Mantuano.
Serves 8 as an appetizer.
One 16 oz. container (2 cups) whole-milk ricotta cheese
Eight 1-inch-thick slices ciabatta bread, halved
(Variation: thinly sliced baguette or toasted raisin bread)
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper
16 thin slices prosciutto di Parma
Spread 2 tablespoons of ricotta cheese on each half slice of cibatta and set on a serving platter. Drizzlze the olive oil over the ricotta and season with salt and pepper. Gently fold a slive of prosciutto on top of the ricotta.
1. if using a baguette, make sure the slices are thin so biting is easier, freshly toasted is preferable in this variation and i would assume the same for the raisin bread. heck, even the ciabatta, but the recipe doesn’t instruct for this.
2. cut the prosciutto in half…the cured meat is very chewy, so reducing the size allows for easier bites
3. be generous with the olive oil
4. Don’t shy from the “whole-millk ricotta”. The taste difference is pretty distinct, and generous application of this spread adds to the texture and flavor very nicely.