A few weeks ago, I had the opportunity to learn all there is to know about Prosciutto di Parma. That means Italy, baby. Jaden hasn’t even been to Italy before, so the fact that I was able to go in her place was quite the job perk! She made me promise to eat lots and lots for her, which I, being the obedient assistant that I am, carried out with grace. In the end, it all worked out, that same weekend, Jaden ended up hosting the 3rd annual dumpling festival in New York City, in fact, it worked out so well that they were able to raise over $46,000 for the Food Bank for NYC!
about Prosciutto di Parma
Surprisingly enough, there are only two ingredients that go into prosciutto di Parma (also called Parma Ham), they are natural sea salt and Italian pork, more specifically “special” Italian pork that has been raised in one of 10 regions of Northern Italy. Here are a few photos from my experience, and yes, that is me in the funny hat (not my choice).
How to make Prosciutto and Ricotta Crostinis with Honey
For the crostinis, you will need five ingredients: French bread, prosciutto, ricotta, arugula and honey.
Start by slicing the baguette on the diagonal to make around 20 1/2-inch thick slices then lightly brush each slice with olive oil. Bake slices in a 350 degree F oven for 2-3 minutes or until they just begin to toast around the edges.
While the slices are still warm, spread on the ricotta cheese.
Then, top with prosciutto, arugula leaves and a drizzle of honey.
Serve and enjoy!
Prosciutto and Ricotta Crostini with Honey Recipe
- 1 baguette, sliced on the diagonal into 1/2-inch slices
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/2 pound prosciutto
- 2 cups arugula
- 2 tablespoons honey
- Preheat oven to 350 degrees F.
- Lightly brush bread slices with olive oil, and then bake in the oven for 2-3 minutes until the edges begin to brown.
- Spread ricotta cheese onto each toasted bread slice, and then top with a slice of prosciutto, arugula leaves and a drizzle of honey.
Delicious BUT … cut bread straight so it’s one bite rather than two (due to stickiness of the honey) – gotta be able to eat it in one bite – other than that all good – all the right things – umami, bitter, sweet, salt …
this was delicious. Made it for a party with my husband. Listening to latin jazz from our favorite local dj in D.C. and negroni’s (which I didn’t love). I will also serve this a “real” party soon! also, made a great pasta (not your recipe) but it is worth mentioning – basic shrimp and garlic pasta but add four handfuls of fresh spinach and a cup of cherry tomatoes and lots of fresh basil!
Made this recipe over the weekend for a friend’s party. Easy to make and tasted fantastic. It looked fresh the entire party and everyone was trying to discover the ingredients. I would highly recommend this recipe.
I made this last night. All the while I’m thinking doesn’t the arugula need some type of dressing? Should I add the ricotta to the bread after it’s toasted and run it under the broiler again? Sautee, lightly broil the prosciutto? No to all the above. I was amazed at the combination of flavors. My tip would be lightly salt and pepper the ricotta after it’s spread on the bread, use really good honey and if you really want to feel special make your own ricotta. All it takes is milk, vinegar and salt. I’ve made it with lemon juice and with buttermilk. Vinegar works best. Don’t heat the milk in a pot which means standing over it and stirring it forever. Put two cups of milk in a microwaveable bowl with 2 tbs distilled vinegar and 1/4 to 1/2 teaspoon of salt. Stir. Microwave until the top of the milk starts to shimmer. Remove and stir once gently. If curds are not forming microwave a little longer. Ladle curds after they separate into a strainer over a tall pot. Line the strainer with paper towels (don’t waste your cheesecloth – not necessary). Let drain. Turn paper towels with ricotta upside down over your favorite storage container and voile´ricotta! This takes about 5 minutes to make and 15 or so to drain.
Thanks Jack! Love all the pointers.
thanks for shared, i have made and combined prosciutto but without honey, beacause i dont like sweet taste, but the taste is still yumm>>:-)
Salty, bitter, creamy, sweet, and crunchy: what a perfect combination. I’ve been making all sorts of things with homemade ricotta and prosciutto lately (peach, prosciutto and ricotta crostini, anyone?); I’ll add this to the list. Many thanks!
That looks so good!!!
It’s a tough job but someone has to do it, right?
Oh my goodness this looks incredible. I have just discovered prosciutto this year and cannot get enough of it.
Yum, perfect! I just made ricotta fresh today!
Had everything but ricotta…subbed goat cheese…oh, yummy!!! My new lunch 🙂
I love prosciutto and I (long story) forgot about $25 of it sitting in my fridge. And, I love to see it with anything honey. Goes so well together and this is a perfect party treat or welcoming appetizer or girls sitting around with some wine and snacks.
You have the best job ever Joanne! 🙂
My knees have buckled.
My jaw has dropped.
I need to clean up the drool.
See what you do to me?