Prosciutto Ricotta Crostini

Prosciutto Ricotta Crostini
  • 4 oz. or 8 slices prosciutto
  • 1 lb. ricotta
  • 1 pint figs
  • Balsamic vinegar or aged balsamic vinegar
  • 1 baguette or thick country-style bread
  • 1 head fresh garlic
  • Extra virgin olive oil
  • Salt- Maldon optional


Cut baguette or country bread ½ in thick. Cut the bottom off of garlic. Rub garlic on bread, drizzle with olive oil, and toast in 350-degree oven on a sheet tray for 5–6 minutes.

Place 1 cup ricotta in a food processor with one clove of garlic, tablespoon lemon juice, salt, and pepper. Cut figs, generously scoop ricotta on crostini, top with figs, prosciutto, drizzle with olive oil, and balsamic.