Ricotta Prosciutto Crostini – a delicious recipe with milk ricotta cheese, rosemary, lemon, parmesan cheese, parma, crusty Italian bread. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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.
220
kcal
Calories
14
g
Fat
12
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup whole milk ricotta cheese, 2 sprigs fresh rosemary, diced, 1 lemon, 4 ounces shredded parmesan cheese, and more.
Yes, Ricotta Prosciutto Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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