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.

Cheese & Dairy

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

Method

Preheat 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
minutes, flipping halfway, until they are golden brown and crisp.
While 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.
Once the crostini are cooled slightly, spread a generous layer of the honey
ricotta mixture onto each toasted slice.
Top 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.
Garnish 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.

From the Tini Crostini Collection