Roma® Prosciutto Reserve Crostini


  1.  Season ricotta with salt and pepper and chill.
  2. Preheat oven to 375.
  3. Drizzle olive oil over bread slices and season with salt and pepper. Bake for 8-9 minutes until crisp but still tender.
  4. Spread each crostini generously with seasoned ricotta. Fold a slice of prosciutto gently on top of each crostini. Sprinkle basil leaves over all crostini. Place 2 olives and 2 pieces of tomato on each crostini, then drizzle with olive oil.
  5. Serve at room temperature.


  • 1 ea Heritage Ovens® Bread, Baguette(s), Artisan French, sliced 1/2 in thick on the bias
  • 1/2 cup Roma® extra virgin olive oil
  • 1 tbsp Morton® Kosher salt
  • 1/2 tsp Magellan® Black Pepper, ground
  • 1/2 lb Roma® Cheese, Ricotta, Whole Milk
  • 2 tbsp Morton® Kosher salt
  • 1 tsp Magellan® Black Pepper, ground
  • 16 slices ea Roma® Prosciutto Reserve, room temperature
  • 16 ea Roma® Olives, Kalamata
  • 1/2 cup Peak Fresh Produce® Basil
  • 16 ea Peak Fresh Produce® Tomato(es), Grape, halved
  • 2 tbsp Roma® extra virgin olive oil