In a bowl whip up the ricotta, add in 1/2 oz basil - chopped fine, a drizzle of balsamic glaze and salt and pepper
to taste. Set aside.
Thinly slice the baguette and layout onto a sheet pan with parchment paper and bake in a
350 F oven for 10 -12 minutes or until golden brown on both sides and set aside to cool.
Clean, de-seed the
cantaloupe and cut into small dice, toss in a mixing bowl with 1/2 oz chopped basil, drizzle of balsamic glaze and salt and pepper to taste.
Top each toast with the whipped ricotta, then carefully lay the sliced prosciutto on top by folding the slices to
give it some height on each crostini. Spoon the Cantaloupe over the top of each crostini, drizzle with the balsamic glaze and sprinkle some chopped basil over each to garnish.
Place the finished Assoluti Ricotta
Crostini on a serving platter and enjoy!
