If toasts weren’t trendy enough, add Prosciutto di Parma, caramelized apple “bruschetta” and fried sage to the mix and you have yourself the most festive fall appetizer by Kayla Howey of The Original Dish. The delicate saltiness from the prosciutto balances creaminess from the ricotta and sweetness from the honeycomb and apples – the perfect mix of all things good if you ask us.
- 1 pound apples, diced
- ½ cup apple cider
- 2 ounces honey
- 4 sprigs fresh thyme
- Salt, to taste
- 8 slices, Prosciutto di Parma
- Olive oil, as needed
- 4 sprigs fresh sage, leaves picked
- 8 thick slices, rye bread
- 1 tub (16 ounces), whole milk ricotta cheese
- 1, 4-inch square honeycomb
In a saucepan, add the apples, apple cider, honey, and fresh thyme. Bring the mixture to a slight boil over medium heat, stirring well. Lower the heat to medium-low. Simmer until the apples become tender and the cider becomes a thicker glaze. Remove the thyme sprigs. Season with a pinch of salt to taste.
Heat a large sauté pan over medium-low heat and add enough olive oil to coat the bottom of the pan. When the oil is sizzling hot, add the sage leaves. Fry the sage until crisp, about 2-3 minutes. Use a slotted spoon to remove the sage onto a plate lined with paper towels. Let the sage cool and then break the leaves into smaller pieces. Set aside.
Using the same oil from the sage, work in batches to toast the bread for about a minute or two on each side, or until golden brown. Once the bread is toasted, use a spoon to spread a generous amount of ricotta cheese onto each slice (about 2 ounces each). Sprinkle on a pinch of sea salt and a few cracks of black pepper. Add a slice of prosciutto on top of the ricotta on each slice of bread. Cut the honeycomb into small pieces and spread it onto the toast, and drizzle some of the honey on top. Top each toast with a spoonful of the caramelized apples and a pinch of the fried sage leaves. Drizzle with a little bit more olive oil if you desire.
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