“This appetizer is a delight not only to make but to eat. the prep time is less than 10 minutes. I have made this for a girls luncheon, an appetizer before a heavy lasagna meal and even for snacks for a sporting event. I came up with this as a way to use up leftover ricotta cheese when making lasagna.”
12 2 slices per person

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Slice bread into 1/4 inch rounds on a diagonal.
  3. Lightly coat bread with extra virgin olive oil.
  4. In a glass or plastic bowl add the zest of entire lemon & mix ricotta cheese, rosemary, the parmesan cheese and add the juice of the half the lemon. Add salt and pepper to taste.
  5. Spoon Ricotta mixture onto bread.
  6. Cut prosciutto into half.
  7. Place the prosciutto slices onto top of the Ricotta mixture.
  8. Slice the Roma tomatoes into small rounds.
  9. Place 1 slice of tomato on top of the crostini.
  10. Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
  11. Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.

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