Ricotta and Prosciutto Toasts
These toasts are the perfect blend of creamy, crunchy, and salty with pops of lemon and herbs. They’re easy to make, look gorgeous, and taste like a fancy café bite at home.
Equipment
- Sharp knife
- Serving Platter
Ingredients
- 3–4 thick slices of sourdough bread halved (about 180–240g)
- ¾ cup ricotta cheese about 180g
- 8 oz asparagus cut into thirds on a diagonal (about 225g)
- 4 oz prosciutto torn into large pieces (about 115g)
- The juice and zest of one lemon
- 1 tablespoon fresh chives chopped
- 2 tablespoons olive oil plus more for serving
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh basil chopped
- Salt and cracked black pepper for seasoning
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- Take two baking sheets and lay the asparagus on one side of one and bundles of the prosciutto on the other side.
- On the second baking sheet lay the slices of bread
- Drizzle both the bread and asparagus with the olive oil and season with salt
- Bake for around 15 minutes turning both the bread and asparagus half way through
- Remove from the oven.
- Using either a food processor or electric whisk, mix together the ricotta cheese, lemon juice and red pepper flakes.
- Whilst mixing add in two teaspoons of olive oil and mix until smooth and fluffy.
- Place the toasted bread onto a serving platter. Add a generous amount of the ricotta mixture then top with the asparagus and prosciutto.
- Sprinkle over the chopped basil and chives and lemon zest and drizzle with a little more olive oil.
