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
- 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.
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)