Ricotta, Prosciutto and Fig Crostini © Spice or Die

Ricotta, Prosciutto and Fig Crostini

This one is so simple, it hardly really qualifies as a recipe.  The result, however, is no less than spectacular – the perfect amalgamation of sweet and salty, with a pleasing crunch from the toasted bread.  I first tried this combination at NYC restaurant Nizza, sister restaurant of Simon Oden baby, Marseille.  Maybe it was that I was dining with two friends that also studied in Orvieto with me, but it harkened back to those days where a simple lunch of prosciutto, pecorino, bread, honey and wine became a revelation.  The ingredients so fresh and earthy, you felt like you were tasting a bit of heaven.  Though this recipe is certainly humble in terms of preparation, it’s a reminder that it doesn’t take much to secure bliss in a bite or two.

Ricotta, Prosciutto and Fig Crostini

1/2 c. of whole milk ricotta
black pepper
pinch of white pepper
kosher salt
olive oil
a couple of slices of prosciutto
fig jam (found in nice grocery stores or online)
slices of ciabatta (9-12)

Preheat the oven to 400°.  Line the slices of ciabatta on a cookie sheet and brush with olive oil on both sides.  Sprinkle with kosher salt and freshly cracked pepper.  Bake until golden and toasty, about 10-12 minutes.  Remove from oven and let cool slightly.

In a small bowl, mix the ricotta, a pinch each of white and black pepper, a pinch of salt and a teaspoon of olive oil.  Stir well to combine.  Set aside.

Once your ciabatta has cooled, spread with a small amount of fig jam.  Spread a few tablespoons of ricotta on top to cover.  Gently place a bit of prosciutto on top, tearing each slice into smaller pieces if necessary.  Crack a bit of fresh pepper on top and drizzle with a bit of additional olive oil (use a good, fruity one for drizzling).  Serve.