Prosciutto and Ricotta Toast

This Prosciutto and Ricotta Toast with Honey Roasted Tomatoes is made with sourdough bread or a baguette, ricotta, lemon, honey, and basil.

This ricotta toast is one of the best I have ever had. The honey lemon sauce combination with the roasted tomatoes is absolutely incredible. This served as a great appetizer for your next family gathering. You won’t need to add salt for this recipe because the prosciutto is so salty already.

Have you ever had Prosciutto and Ricotta Toast? There are so many variations to this. You can substitute the tomatoes and use roasted grapes or roasted peaches. They all will work for this recipe. For this ricotta toast, you will use sourdough bread or a baguette, ricotta, lemon, honey, and basil. It is to die for.

Some other appetizers to try are my Caprese Skewers with Proscuitto or my Bruschetta Pomodoro.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Prosciutto and Ricotta Toast
• Food safety

Ingredients

• Sourdough Bread
• Prosciutto
• Ricotta Cheese
• Tomatoes
• Olive oil
• Honey
• Lemon Juice and zest
• Red Wine Vinegar
• Basil

See recipe card for Prosciutto and Ricotta Toast quantities.

Instructions

Bake the prosciutto. Cook prosciutto for 8-10 minutes at 375 F and set on a plate with a paper towel.

Bake the tomatoes. Switch oven temperature to 400 F. Spray a baking sheet with nonstick cooking spray. Arrange the tomato slices in a single layer, drizzle with 1 tablespoon of honey and olive oil as needed. Bake for 25-35 minutes.

Make the sauce. In a small saucepan, heat together ¼ cup honey, 1 teaspoon lemon zest and 2 tablespoons lemon juice in a small saucepan over low heat. Bring to a quick simmer and remove from heat quickly.

Make the dressing. In a small bowl, add the cut up basil, red wine vinegar and olive oil. Pour the honey, lemon zest and juice into the bowl.

Combine tomatoes & dressing. When the tomatoes are roasted, add them into the bowl with the dressing.

Assemble the Ricotta Toast. Spread the ricotta cheese on a piece of toast. Top with the Tomatoes and Prosciutto.

Hint: I love using my stainless steel mixing bowl to combine especially hot ingredients, like the tomato.

Substitutions

Bread: I love using sourdough bread although you can use Italian bread or a baguette.

Prosciutto: Baking prosciutto brings out so much flavor. You can also use jamon serrano or jamon iberico for this.

Cheese: Nothing more fresh than using ricotta cheese, which has a neutral flavor and compliments the other flavors. Feel free to use cottage cheese too.

Tomatoes: I have used both large tomatoes or cherry tomatoes for this recipe. The cherry tomatoes burst when you bake them and give the toast such a good flavor.

Honey: You can use honey or maple syrup for this.

Lemon: Lemons are really a great ingredient to give this recipe a tart flavor.

Vinegar: Red wine vinegar is a great flavor enhancer. You can also use white wine vinegar, apple cider vinegar or balsamic vinegar.

Variations

Cooking is a great way to get creative! Feel free to modify to your liking.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - add rosemary instead of basil or fresh thyme.
• Kid friendly - add crushed potato chips

If you love proscuitto, check out this Chicken wrapped in Proscuitto recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

Store the wet ingredients (tomato mixture) separately from the dry ingredients (bread) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Toast the bread to your liking and feel free to modify to how YOU like it.

Print

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.