Crostini With Ricotta And Prosciutto

• 8 slices prosciutto
• olive oil
• 1 sourdough baguette or medium french, cut into 3/4" slices on the diagonal
• 2 tablespoons olive oil
• 1 cup ricotta cheese full-fat
• 2 tablespoons cream cheese softened
• 2 teaspoons fresh thyme minced
• 2 teaspoons fresh parsley minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Preheat oven to 400u0b0 F. Arrange baguette slices on a baking sheet. Brush generously with olive oil. Bake on the top rack until light golden brown around the edges, 8 to 9 minutes.
2. Arrange prosciutto in a single layer on a baking sheet. Brush with a little olive oil, and bake on the middle rack, rotating halfway through, until crisp and deep golden brown, about 9 minutes. Transfer to a plate.
3. Grab a medium sized bowl and add the ricotta and cream cheese to it. Then add fresh thyme, rosemary, and a little salt. Whip this on Speed 3 with the KitchenAid(R)7-Speed Hand Mixer until fully combined so that it has air dispersed through it, and is lighter than when you started.
4. To build the crostini, spread a generous amount of ricotta on a cooled baguette slice, then break little pieces of prosciutto to fit. Garnish with microgreens. Serve immediately.

prosciutto, olive oil, baguette, olive oil, ricotta cheese, cream cheese, thyme, parsley, salt, ground black pepper

Taken from www.yummly.com/recipe/Crostini-with-Ricotta-and-Prosciutto-2098935 (may not work)