Drizzle olive oil over bread slices and season with salt and pepper. Bake for 8-9 minutes until crisp but still tender.
Spread each crostini generously with seasoned ricotta. Fold a slice of prosciutto gently on top of each crostini. Sprinkle basil leaves over all crostini. Place 2 olives and 2 pieces of tomato on each crostini, then drizzle with olive oil.
Serve at room temperature.
Ingredients
1 ea Heritage Ovens® Bread, Baguette(s), Artisan French, sliced 1/2 in thick on the bias
1/2 cup Roma® extra virgin olive oil
1 tbsp Morton® Kosher salt
1/2 tsp Magellan® Black Pepper, ground
1/2 lb Roma® Cheese, Ricotta, Whole Milk
2 tbsp Morton® Kosher salt
1 tsp Magellan® Black Pepper, ground
16 slices ea Roma® Prosciutto Reserve, room temperature
16 ea Roma® Olives, Kalamata
1/2 cup Peak Fresh Produce® Basil
16 ea Peak Fresh Produce® Tomato(es), Grape, halved
