This Ricotta Toast with Honey Roasted Tomatoes and Prosciutto 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 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.
How to make Ricotta Toast with Honey Roasted Tomatoes and Prosciutto
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.