Ricotta and Chestnut Crostini

Name: Ricotta and Chestnut Crostini
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 20
Ingredients: 20 (1/4 inch) slices baguette, from 1/2 a baguette; 1/4 cup olive oil; 1/2 teaspoon kosher salt; 1 cup whole milk ricotta cheese; 1/3 cup chestnut cream, such as Agrimontana; 1/2 teaspoon kosher salt; 10 thin slices prosciutto di Parma, cut in half

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Crostini are always a great way to start a meal and with these, every component can be done in advance so when it comes time for the main event, you simply have to assemble. Inspired by a bite we had while traveling in Emilia-Romagna, this crostino incorporates sweet and earthy chestnut cream with whipped ricotta paired with the saltiness of Proscuitto di Parma. The bite is magic in the making.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

18 minutes

Calories

Author:

Giadzy

Ingredients

For the crostini:

20 (1/4 inch) slices baguette, from 1/2 a baguette
1/4 cup olive oil

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1/2 teaspoon kosher salt

For the topping:*

1 cup whole milk ricotta cheese
1/3 cup chestnut cream, such as Agrimontana

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1/2 teaspoon kosher salt
10 thin slices prosciutto di Parma, cut in half

Instructions

Preheat the oven to 350 degrees F.
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.
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.
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.
*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.