Ricotta Prosciutto Crostini

"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."
 
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Ready In:
30mins
Ingredients:
12
Yields:
12 2 slices per person
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Slice bread into 1/4 inch rounds on a diagonal.
  • Lightly coat bread with extra virgin olive oil.
  • 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.
  • Spoon Ricotta mixture onto bread.
  • Cut prosciutto into half.
  • Place the prosciutto slices onto top of the Ricotta mixture.
  • Slice the Roma tomatoes into small rounds.
  • Place 1 slice of tomato on top of the crostini.
  • Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
  • Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.

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