Crostini with Ricotta, Asparagus Tops and Prosciutto

Crostini Asparagus Prosciutto

  • 1 loaf Ciabatta bread
  • 1 15oz container whole milk Ricotta
  • 24 Spears Asparagus
  • 1 package Citterio Prosciutto or Prosciutto di Parma
  • 1 Lemon
  • Salt & Pepper to taste
  • 1 whole Nutmeg

Slice Ciabatta 3/4" thick. Butter & Toast.

Prepare Ricotta - mix 15oz Ricotta with salt & pepper, lemon zest, nutmeg zest (all to taste).

Cook your asparagus to your preference.

Place a dollop of Ricotta on top of Crostini.

Fold 1 slice of Prosciutto on top of the Ricotta.

Cut Asparagus and place 3 tops on top of the Prosciutto.


Serves 8

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