Tomato Tomatoe

Ricotta & prosciutto crostini

I could eat some sort of bruschetta or crostini any day of the week! They are so versatile and they’re always an easy appetizer to put together. I particularly love this one because it has only three ingredients and requires no cooking (unless you count toasting the bread). As this appetizer uses only three ingredients, you want to make sure that you are using high quality ricotta and Prosciutto di Parma. If you can find fresh ricotta I would highly recommend using that kind for this crostini. You will immediately notice the quality in terms of taste and freshness.

Most of the prosciutto produced in Canada is labelled as “prosciutto” but it’s not actually authentic Italian prosciutto. Authentic prosciutto only has four ingredients; specially raised Italian pigs, sea salt, air and time. You want to make sure that the prosciutto you are buying has the correct designation which is “Prosciutto di Parma“. It’s important to look for indicators like the Parma Crown on all Prosciutto di Parma or a PDO (Protected Designation of Origin) stamp on ham.

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ricotta & prosciutto crostini

Ingredients

• 1/2 baguetta
• fresh ricotta cheese
• prosciutto di Parma
• fig jam
• parsley to garnish

Directions

1. Slice the baguette into 1/4 inch slices. Brush with olive oil and bake in the oven at 425 degrees for 10 minutes or until the bread is golden.
2. Arrange the toasted baguette on a plate and spread with a layer of ricotta, fig jam and drape a piece of prosciutto on top. Garnish with fresh parsley.