Crostini with Whipped Ricotta, Persimmon and Prosciutto
1/2 cup fresh ricotta
1 teaspoon finely grated orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper
3 slices from center of a large, crusty country-style bread loaf, cut into thirds
Extra virgin olive oil, for brushing
2 medium fuyu persimmons, thinly sliced
3 slices prosciutto, cut into thirds
1. In a medium bowl, whisk together the ricotta, zest, salt, and pepper until combined and fluffy.
2. Heat the grill or broiler. Brush both sides of each bread slice with oil. Grill or broil the bread until slightly charred, 1 to 1 1/2 minutes per side.
3. Spread some of the ricotta onto toasted bread slices and place a piece of prosciutto over. Top with a slice of persimmon and finish with a pinch of black pepper. Serve immediately.
Makes 4 to 6 servings
crostini with whipped ricotta, persimmon, and prosciutto originally published on sassyradish.com
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