Crostini With Ricotta And Prosciutto

1. 1

   Preheat oven to 400u00b0 F. Arrange baguette slices on a baking sheet. Brush generously with olive oil. Bake on the top rack until light golden brown around the edges, 8 to 9 minutes.

2. 2

   Arrange prosciutto in a single layer on a baking sheet. Brush with a little olive oil, and bake on the middle rack, rotating halfway through, until crisp and deep golden brown, about 9 minutes. Transfer to a plate.

3. 3

   Grab a medium sized bowl and add the ricotta and cream cheese to it. Then add fresh thyme, rosemary, and a little salt. Whip this on Speed 3 with the KitchenAid(R)7-Speed Hand Mixer until fully combined so that it has air dispersed through it, and is lighter than when you started.

4. 4

   To build the crostini, spread a generous amount of ricotta on a cooled baguette slice, then break little pieces of prosciutto to fit. Garnish with microgreens. Serve immediately.

No additional tips available.