This sweet and savory prosciutto appetizer is from our Specialist Lou Di Palo, of Di Palo’s Fine Foods in New York City, who says “The sweet and delicate flavor of Prosciutto di Parma coupled with the aroma of the country breezes from the hills of Langhirano make this a true Italian masterpiece.” This prosciutto appetizer with sweet dates and creamy ricotta cheese makes for a burst of flavor with every bite. Not to mention, it’s easy enough to make for last minute entertaining; these crostinis are sure to please every guest of every age. Take a look at this quick Prosciutto di Parma crostini how-to from Lucie Fink.
- 12 baguette slices, 1/2-inch thick
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup ricotta cheese
- 1/4 teaspoon finely grated lemon zest (optional)
- 6 slices Prosciutto di Parma, halved
- 3 pitted Medjool dates, sliced
Preheat oven to 350° Fahrenheit.
Place bread slices on a large rimmed baking sheet. Brush both sides of each slice lightly with olive oil. Sprinkle with a pinch salt and pepper. Bake until golden brown, about 15 minutes, turning once. Remove from oven.
In a small bowl combine ricotta and lemon zest. Spread crostini with ricotta mixture. Top with prosciutto and slices of date.
We’d love to hear your thoughts, ideas and comments on this recipe.