Crostini with Ricotta and Prosciutto

Name: Crostini with Ricotta and Prosciutto | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 8
Ingredients: 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 2 teaspoons fresh parsley, minced; 2 teaspoons fresh thyme, minced; 2 tablespoons cream cheese, softened; 1 cup full-fat ricotta cheese; 2 tablespoons olive oil; 1 medium french or sourdough baguette, cut into 3/4″ slices on the diagonal; Olive oil; 8 slices of prosciutto

KitchenAid Chef

Serving

Ingredients

1/4 teaspoon ground black pepper

1/4 teaspoon salt

2 teaspoons fresh parsley, minced

2 teaspoons fresh thyme, minced

2 tablespoons cream cheese, softened

1 cup full-fat ricotta cheese

2 tablespoons olive oil

1 medium french or sourdough baguette, cut into 3/4″ slices on the diagonal

Olive oil

8 slices of prosciutto

Step by step

Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Brush generously with olive oil. Bake on the top rack until light golden brown around the edges, 8 to 9 minutes.
Arrange prosciutto in a single layer on a baking sheet. Brush with a little olive oil, and bake on the middle rack, rotating halfway through, until crisp and deep golden brown, about 9 minutes. Transfer to a plate.
Grab a medium sized bowl and add the ricotta and cream cheese to it. Then add fresh thyme, rosemary, and a little salt. Whip this on Speed 3 with the KitchenAid®7-Speed Hand Mixer until fully combined so that it has air dispersed through it, and is lighter than when you started.
To build the crostini, spread a generous amount of ricotta on a cooled baguette slice, then break little pieces of prosciutto to fit. Garnish with microgreens. Serve immediately.