There’s another season that runs parallel with winter. It’s appetizer season. The holidays have us going from one family gathering, happy hour, and work function to the next. And that means gathering around delicious food and drink, probably why I love the colder months!
I like to have several go-to appetizer options up my sleeve that I deem effortless, with just a few ingredients and take less than 20 minutes. Even better, they have components that can be made a few days ahead, like the herb whipped ricotta that makes these crostini quite the savory treat.
Crostini are basically mini toasts that can be sweet or savory. Either way, when perched on top of a crisp, oil-brushed piece of bread, there isn’t much chance of failure. This simple recipe brings together salty, crispy prosciutto with creamy ricotta that’s whipped with herbs and a speck of cream cheese with my KitchenAid® 7-Speed Hand Mixer.
I especially like the Hand Mixer because it’s perfect for small quantities like only one cup of cheese. Being able to put the cheese in a smaller bowl allows for a better whip and creamier end result. It’s also nice to have the subtle changes in speed for control. Cleanup is also a breeze!
A couple of things are key to the success of this simple recipe. First, I find that sourdough or french baguettes are the best bread options. They should be broiled to get a bit of char. Second, make sure to use the best quality, full-fat ricotta you can find. If you use part-skim, it will not be nearly as creamy. In fact, almost grainy.
So, once you’ve toasted your bread and prosciutto in the same hot oven, you’re ready to start the ricotta. You can also make the ricotta a few days ahead of time.
Grab a medium size bowl and add the ricotta and cream cheese to it. Then add fresh thyme, rosemary, and a little salt. Whip this on Speed 3 with your Hand Mixer until fully combined so that it has air dispersed through it and is lighter than when you started.
Spread the herb whipped ricotta on each crostini then add a few pieces of prosciutto and microgreens for garnish. If you can’t find microgreens, a little lemon zest is a great substitution. You’re now ready to serve!
Share your take on this Crostini with Ricotta and Prosciutto on Instagram using #MadeWithKitchenAid for a chance to be featured.
Crostini with Ricotta and Prosciutto
Makes 8 servings
8 slices of prosciutto
1 medium french or sourdough baguette, cut into 3/4″ slices on the diagonal
2 tablespoons olive oil
1 cup full-fat ricotta cheese
2 tablespoons cream cheese, softened
2 teaspoons fresh thyme, minced
2 teaspoons fresh parsley, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 400° F. Arrange baguette slices on a baking sheet. Brush generously with olive oil. Bake on the top rack until light golden brown around the edges, 8 to 9 minutes.
Arrange prosciutto in a single layer on a baking sheet. Brush with a little olive oil, and bake on the middle rack, rotating halfway through, until crisp and deep golden brown, about 9 minutes. Transfer to a plate.
Grab a medium sized bowl and add the ricotta and cream cheese to it. Then add fresh thyme, rosemary, and a little salt. Whip this on Speed 3 with the KitchenAid®7-Speed Hand Mixer until fully combined so that it has air dispersed through it, and is lighter than when you started.
To build the crostini, spread a generous amount of ricotta on a cooled baguette slice, then break little pieces of prosciutto to fit. Garnish with microgreens. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*