Prosciutto And Ricotta Crostini With Honey Recipes

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

Steps:

• Lay three layers of cheesecloth over a colander.
• Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey. Be mindful of over stirring the ricotta while the curds are forming, you don't want to make your ricotta stiff. Let it sit for 5 minutes undisturbed and you will be left with a very creamy and pleasant finished result.
• Gently remove the curds from the pot to the colander. Use the side of the cheesecloth to very gently release some of the liquid. Tie up the curds using butcher's twine and let drain for 5 to 10 minutes. Remove from the cheesecloth and place in a bowl. Serve warm on toasted bread with lemon zest and a drizzle of extra-virgin olive oil.

Steps:

• Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
• Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.