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
- 12–14 slices prosciutto
- 16 oz cherry tomatoes
- 16 oz ricotta
- 4 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 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.
- 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.
- When prosciutto is done, remove from oven and cool.
- Cut slices in half. Place baguette slices on cookie sheet and toast in 375 oven for 5 minutes. Remove from oven.
- 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.
- Serve immediately.
