Prosciutto And Ricotta Crostini With Honey Recipes
PROSCIUTTO AND BRIE CROSTINI
Top slices of baguette with Brie and broil. Then add honey and prosciutto for a creamy, sweet and savory toast.
Provided by Food Network Kitchen
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the broiler. Line a baking sheet with foil.
- Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
- Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.
PEACH, PROSCIUTTO & RICOTTA CROSTINI
Provided by Bon Appétit Test Kitchen
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Grill bread slices.
- Halve, pit, and thinly slice peach.
- Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.
ROASTED TOMATO, RICOTTA AND BASIL CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
- For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
- For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
- When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
PROSCIUTTO AND RICOTTA CROSTINI WITH HONEY RECIPE
Steps:
- ) Preheat oven to 350 degrees F. 2) Lightly brush bread slices with olive oil, and then bake in the oven for 2-3 minutes until the edges begin to brown. 3) Spread ricotta cheese onto each toasted bread slice, and then top with a slice of prosciutto, arugula leaves and a drizzle of honey.
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- Arrange the sliced bread on the baking sheet in a single layer. Brush olive oil (or spray using a mister) over the tops of the bread. Bake for about 10 minutes until lightly toasted. Remove from the oven and allow to cool.
- While the bread is cooling, wash and pat dry your fresh figs. Cut into wedges or slices. Cut the prosciutto slices into 4 pieces each.
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- Preheat oven to 375F. Slice your baguette diagonally in to about (8) 1/4" slices. Brush both sides with olive oil or oil of your choosing and season with salt and pepper. Once the oven is preheated, place the baguette slices on a cooking sheet at cook for 8-10 minutes, turning the slices half way through the cook time. Remove and cool for 5 minutes
- In a bowl, mix the ricotta and softened cream cheese to combine and the season to taste with salt and pepper. Set aside
- In a separate bowl toss the baby arugula with the red wine vinegar and extra virgin oil oil and season to taste with salt and pepper. Set aside.
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- For the dip, combine the ricotta, mascarpone, fig preserves, honey, rosemary, nutmeg, garlic powder, salt, and a few cracks of freshly ground black pepper in medium bowl until combined. Add half of the fontina and mix to combine.
- Spread dip into the prepared pan and sprinkle evenly with the other half of grated fontina. Bake for 30 minutes or until golden and bubbly. If top doesn't seem to be golden enough, place under the broiler for a few minutes. Let dip sit for 15-20 minutes (it will be loose and slightly watery at this point), until it is set. Top with crumbled prosciutto, chopped fresh figs, and chopped rosemary. Enjoy with crostini, sliced baguette, and/or your favorite crackers!
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- With a bread knife, slice baguette into 1/2-inch rounds on a slight diagonal. Depending on the exact size of your loaf, this should give you approximately 10-12 slices. Brush baguette slices with olive oil on both sides. Place on a baking sheet, and put in the oven on broil for 2-3 minutes. Flip slices, and broil another 2-3 minutes. Be sure to watch carefully while broiling so the bread does not burn. Set aside to allow the crostini to cool a bit.
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