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
pinch of white pepper
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.