Ricotta Crostini with Prosciutto & Melon


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the finished Assoluti Ricotta Crostini on a serving platter and enjoy!


  • 1 3 lb tub Assoluti® WM Ricotta Cheese
  • 1/2 lb Piancone® prosciutto, pre-sliced
  • 2 ea Delancey Street Deli® Ciabatta Baguette
  • 2 oz Peak Fresh Produce® Basil, chopped
  • 1/2 cantaloupe, small dice
  • 1 oz Piancone® Balsamic Glaze
  • salt and pepper, to taste