Ricotta, Fig and Prosciutto Bruschetta
(Ricotta, Fichi e Prosciutto Bruschetta)
Ingredients:
24 French or sourdough baguette slices, each about 1/2 inch thick
2 tablespoons extra virgin olive oil
1 cup fig jam or preserves
1 and 1/4 cups whole-milk ricotta cheese
6 thin slices prosciutto, each cut into 4 pieces
Freshly ground pepper, to taste
Directions:
Preheat an oven to 350°F.
Arrange the baguette slices on a baking sheet and brush lightly with the olive oil.
Bake until golden, 10 to 15 minutes.
Transfer to a platter.
Spread each toasted baguette slice with a generous teaspoon of the fig jam.
Top with a dollop of the ricotta and a piece of prosciutto.
Season with pepper and serve immediately. Makes 24 bruschetta.