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Prosciutto Di Parma Recipe

Name: Altezza Rooftop Bar Chicagos Prosciutto Di Parma Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cups mixed olives (pitted, preferably Castelvetrano, Kalamata, green olives); 1 tbsp capers (rinsed); 2 tbsp mild pepperoncini or roasted red pepper (finely diced); 1 tbsp shallot (finely minced); 1 tbsp fresh parsley (finely chopped); 2 tbsp extra-virgin olive oil; 1 tsp red wine vinegar; 1 tsp lemon zest; 1 tsp freshly ground black pepper; 0.25 tsp sea salt; 1 cups whole-milk ricotta; 1 tsp lemon juice (fresh); 1 tsp olive oil (for creaminess); 0.25 tsp fine sea salt; 0.25 tsp black pepper; 8 slices Prosciutto di Parma (thinly sliced); 2 tsp chestnut honey; 4 slices sourdough bread (sliced, about 1/2" thick); 1 tsp unsalted butter (optional, for toasting); 1 tsp extra-virgin olive oil (for brushing); 0.25 cups microgreens or baby arugula (optional garnish)

Inspired by Altezza Rooftop Bar Chicago

Time25m

Serves2

Olive salad, ricotta, chestnut honey, toasted sourdough

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Ingredients

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Olive Salad

1 cups mixed olives (pitted, preferably Castelvetrano, Kalamata, green olives)

1 tbsp capers (rinsed)

2 tbsp mild pepperoncini or roasted red pepper (finely diced)

1 tbsp shallot (finely minced)

1 tbsp fresh parsley (finely chopped)

2 tbsp extra-virgin olive oil

1 tsp red wine vinegar

1 tsp Lemon zest

1 tsp freshly ground black pepper

1/4 tsp sea salt

Ricotta Spread

1 cups whole-milk ricotta

1 tsp lemon juice (fresh)

1 tsp olive oil (for creaminess)

1/4 tsp fine sea salt

1/4 tsp black pepper

Assembly & Finish

8 slices Prosciutto di Parma (thinly sliced)

2 tsp chestnut honey

4 slices sourdough bread (sliced, about 1/2" thick)

1 tsp unsalted butter (optional, for toasting)

1 tsp extra-virgin olive oil (for brushing)

1/4 cups microgreens or baby arugula (optional garnish)

Method

Olive Salad

Chop and combine

Coarsely chop the mixed olives into roughly 1/4 - 1/2-inch pieces. Place chopped olives in a small bowl.

Add the rinsed capers, finely diced pepperoncini or roasted red pepper, minced shallot, and chopped parsley to the bowl with olives.

Stir in 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, lemon zest, 1 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt. Mix until combined.

Taste and adjust seasoning: add a little more vinegar or olive oil if you prefer brighter or silkier texture. Let the salad sit at room temperature for at least 10 minutes to allow flavors to meld.

Ricotta Spread

Place 1 cup whole-milk ricotta in a medium bowl. Whisk or stir vigorously with 1 teaspoon fresh lemon juice, 1 teaspoon olive oil, 1/4 teaspoon sea salt and 1/4 teaspoon black pepper until smooth and slightly airy. If ricotta is very wet, drain briefly in a fine sieve for 10–15 minutes before mixing.

Taste and adjust: add a touch more lemon for brightness or a pinch more salt to bring up the flavor. Keep chilled until ready to assemble, or leave at cool room temperature (15–20 minutes) if serving immediately so it's spreadable.

Assembly & Finish

Toast the sourdough: heat a skillet over medium heat or preheat oven broiler. Lightly brush each slice of sourdough with 1 teaspoon olive oil (or melt 1 tsp butter and brush if using butter). Toast bread in skillet 1–2 minutes per side until golden and crisp, or under broiler 1–2 minutes per side—watch carefully to prevent burning.

Spread about 2 tablespoons of the prepared ricotta onto each toasted sourdough slice, leaving a small border around the edge.

Drape 2 slices of Prosciutto di Parma over each ricotta-topped toast. Fold or tuck slices so they sit slightly over the edge for an attractive presentation.

Spoon approximately 2 tablespoons of the olive salad across the prosciutto on each toast (divide evenly). Ensure some of the olive salad falls onto the ricotta for contrast.

Drizzle each assembled toast with about 1/2 teaspoon chestnut honey (total 2 teaspoons for all toasts) in a thin line or small dots. The honey should be a light accent—do not saturate.

Finish with a few grinds of black pepper, a light sprinkle of flaky sea salt if desired, and scatter microgreens or baby arugula (about 1 tablespoon per toast) for color and a peppery bite.

Serve immediately while toasts are warm and ricotta is creamy. Recommend plating two toasts per person as an appetizer or one for a light snack.