Roma® Prosciutto Reserve Crostini
Roma® Prosciutto Reserve Crostini
Directions
- Season ricotta with salt and pepper and chill.
- Preheat oven to 375.
- Drizzle olive oil over bread slices and season with salt and pepper. Bake for 8-9 minutes until crisp but still tender.
- 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.
- Serve at room temperature.
Ingredients
- 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
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
