Ricotta Prosciutto Crostini
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.
READY IN: 30mins
SERVES: 6
YIELD: 12 2 slices per person
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 2
- 1
- 4ounces shredded parmesan cheese
- 4
- 1half loaf crusty Italian bread
- 3leaves basil
- 1tablespoon extra virgin olive oil
- 1tablespoon balsamic vinegar
DIRECTIONS
- 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.