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Cheese & DairyIntermediate15 min
Blood Orange Prosciutto Ricotta Delight
This crostini is a perfect balance of sweet, salty, and creamy, offering a sophisticated blend of textures and flavors. The bright, acidic notes of blood orange marmalade cut through the rich, salty prosciutto and the cool, fresh ricotta. It's an elegant appetizer that captures the essence of late winter brightness.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •Tbsp extra virgin olive oil
- •oz fresh whole milk ricotta cheese
- •Tbsp high
- •quality honey
- •1/4
- •tsp freshly ground black pepper
- •oz thinly sliced prosciutto di Parma
- •Tbsp blood orange marmalade or finely sliced blood orange segments
- •Tbsp fresh thyme leaves
Prep Steps
- 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
- 2minutes, flipping halfway, until they are golden brown and crisp.
- 3While the bread is toasting, prepare the topping. In a small bowl, gently mix the fresh ricotta cheese with the honey and black pepper until just combined and smooth.
- 4Once the crostini are cooled slightly, spread a generous layer of the honey
- 5ricotta mixture onto each toasted slice.
- 6Top the ricotta with a small, artfully folded piece of prosciutto and a small dollop of blood orange marmalade or a few thin segments of fresh blood orange.
- 7Garnish each crostini with a sprinkle of fresh thyme leaves just before serving for an aromatic finish.
Chef's Tip & Pairing
The salty, cured flavor of the prosciutto pairs beautifully with a slightly sweet and acidic wine; try a crisp, dry Italian Prosecco or a light-bodied, slightly chilled Rosé. For a professional touch, ensure the ricotta is well-drained before mixing to prevent a soggy crostini.
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