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Ricotta-Honey Crostini with Prosciutto di San Daniele and Mango

Yield: About 3 dozen

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Ricotta-Honey Crostini with Prosciutto di San Daniele and Mango

Ingredients

  • 1 long, thin baguette
  • 3 tablespoons extra virgin olive oil
  • 1 cup ricotta (preferably whole milk)
  • 1 tablespoon finely chopped mint
  • 1/4 teaspoon salt
  • 6 ounces Prosciutto di San Daniele, cut in thin strips
  • 1 medium-size mango, peeled, pitted and cut in thin slices
  • 36 mint leaves

Directions

  1. Preheat oven to 400ºF.
  2. With a sharp knife, cut the baguette on the diagonal in thin slices; brush both sides of each slice with olive oil and arrange in a single layer on a baking sheet.
  3. Bake until crisp but not browned, about 3 or 4 minutes.
  4. Meanwhile, in a small bowl, mix ricotta, mint and salt.
  5. Spread about 1 teaspoon ricotta mixture on each crostini.
  6. On top of each, drape strips of Prosciutto di San Daniele and garnish with a mango slice and mint leaf.
  7. Serve immediately.

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