Ricotta Prosciutto Crostini

• 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

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.

milk ricotta cheese, rosemary, lemon, parmesan cheese, parma, crusty italian bread, basil, roma tomatoes, extra virgin olive oil, balsamic vinegar, salt, pepper

Taken from www.food.com/recipe/ricotta-prosciutto-crostini-411800 (may not work)