prosciutto and marinated tomato crostini with whipped ricotta


  • 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.