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Bruschetta with Ricotta and Crispy Prosciutto di Parma

Number of servings (yield): 12-15
Recipe Level: Intermediate

Take a look how to make these small bites from Specialist retailer, Mariano’s Market.

  • One loaf of Italian bread, sliced
  • 2 tablespoon extra virgin olive oil
  • 16 ounces of whole milk ricotta, lightly whipped
  • 6 tablespoons of Miele Thun Thistle Honey (or any Miele Thun honey, or your favorite)
  • Cracked black pepper to taste
  • 1 bunch of mint, julienned
  • 12 slices of Prosciutto Di Parma, thinly sliced and baked in the oven until crisp
  1. Preheat oven to 350°F.
  2. Add one sliced loaf of bread to a large bowl and drizzle with extra virgin olive oil.
  3. Mix and bake slices until golden brown (about 5 minutes).
  4. Spread one heaping tablespoon of ricotta onto each slice of bread.
  5. Drizzle with Miele Thun honey (slightly warm the honey to get a good drizzle).
  6. Top with cracked pepper.
  7. Garnish with a beautiful piece of crisp prosciutto and mint.
Type: Hors d'oerves

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