Prosciutto Toast Recipe
Whipped ricotta, local honey, fried Marcona almonds, rosemary, Parmigiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base and spread
Honeyed nuts
Toast and assembly
Method
Whipped ricotta base
- 1
In a bowl, combine ricotta, heavy cream, salt, and black pepper. Beat with a whisk or spatula until light and airy and slightly fluffy.
- 2
taste and adjust
Adjust seasoning with a pinch more salt or pepper if desired. Set aside in a small bowl ready for spreading.
- 3
optional infusion
If you like a more herbaceous note, whisk in a teaspoon of finely minced rosemary or a drizzle of olive oil.
Honeyed almonds
- 4
Preheat oven to 350°F (175°C). Toss Marcona almonds with olive oil and salt until coated.
- 5
Spread almonds on a baking sheet and roast for 8–10 minutes, stirring once, until fragrant and golden.
- 6
Toast assembly
- 7
- 8
spread ricotta
Generously spread whipped ricotta on each toast slice.
- 9
layer prosciutto
Drape 2 slices of prosciutto over each ricotta-covered toast.
- 10
add almonds and cheese
Scatter a handful of rosemary-roasted almonds over the prosciutto, and shave or grate Parmigiano over the top (about 1–2 tablespoons per toast).
- 11
finish and serve
Finish with a light drizzle of extra honey if desired and serve immediately while warm.