prosciutto and marinated tomato crostini with whipped ricotta


Get the whipped ricotta away from us. We are putting it IN everything and ON everything. We could eat it by the spoonful. Picture this -whip ricotta in your food processor, drizzle in your favorite extra-virgin olive oil, add some sea salt and pepper. It is just the BEST! We first made this recipe as a test for an appetizer. Well, we ended up eating the entire loaf for dinner! Just. Couldn’t. Stop. Bake that prosciutto so it’s nice and crispy, marinate those tomatoes and poof – you just made an over the top appetizer/meal!


prosciutto and marinated tomato crostini with whipped ricotta

  • Author: Salt & Share
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings
  • Category: Appetizers
  • Method: Whipping & baking
  • Cuisine: Italian


  • 1 loaf french baguette, sliced into approximately 25 slices
  • 1214 slices prosciutto
  • 16 oz cherry tomatoes
  • 16 oz ricotta
  • 4 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper



  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Place prosciutto slices on paper and bake in oven until crispy, about 15 minutes.
  2. Meanwhile, slice tomatoes, sprinkle with salt and pepper to taste and marinate in 3 T olive oil. Whip ricotta – place ricotta, salt, pepper, and 1 T olive oil in food processor. Process until thick.
  3. When prosciutto is done, remove from oven and cool.
  4. Cut slices in half. Place baguette slices on cookie sheet and toast in 375 oven for 5 minutes. Remove from oven.
  5. Place baguette slices on platter. Spread a scant 1 T of whipped ricotta on each slice. Press one piece of prosciutto into ricotta. Add 2-3 slices of tomatoes.
  6. Serve immediately.

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with love,
Salt & Share

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