Ricotta and Chestnut Crostini

Instructions

1. Preheat the oven to 350 degrees F.

2. For the crostini, brush each slice of baguette evenly on both sides with the oil. Season with the salt and bake until golden brown and crispy, flipping halfway through, about 18 minutes. Remove to a wire rack and cool completely to room temperature. Store in an airtight container or resealable bag until ready to use.
3. For the topping, to the bowl of a food processor, add the ricotta cheese. Puree until just smooth and creamy, about 10 seconds. And the chestnut cream and salt and puree until smooth and fluffy, another 12 seconds. Spoon the mixture into a container and refrigerate until ready to use. The mixture can be made the day before.
4. When ready to serve, spoon a heaping teaspoon of the cheese mixture onto each crostini. Ribbon the prosciutto halves so they look like little fans and press gently into the pillow of ricotta. Serve immediately.
5. *Cook’s note: If you have leftover cheese mixture, it is delicious served on toast the next morning sprinkled with a touch of ground cinnamon or even cocoa powder.