These tomato-ricotta toasts with prosciutto are the absolute perfect way to use up leftover tomato sauce and work well as an appetizer or hors d’oeuvre if you use smaller pieces of toast.
Skill Level: Easy
Time to Make: 20 minutes (This recipe doesn’t include cooking time of the sauce)
4 tablespoons Classic Sauce Tomat
2 tablespoons unsalted butter
2 garlic cloves
4 thick slices of bread
2 tablespoons good quality ricotta cheese
1 tablespoon heavy cream
1 teaspoon extra virgin olive oil
2 slices prosciutto, torn in half
Salt and pepper to taste
Minced parsley, optional, for serving
Prepare Ingredients: Preheat oven to 375ºF. Melt the butter. Mince the garlic.
Prepare the Toast: Add the minced garlic to the melted butter and season with salt and pepper. Brush the butter over the toast. Transfer the toasts to a roasting pan and then to the warm oven and bake for 5-7 minutes or until the top of the toast is starting to turn golden brown
Make the Ricotta: In a bowl, mix the ricotta with the heavy cream, extra virgin olive oil, salt, and pepper. Stir vigorously until smooth.
Finish the Toast: Spoon the sauce tomat evenly over the toasts and transfer back to the oven. Bake for another 5-7 minutes or until the sauce is a bit bubbly and completely warmed through. Remove from the oven and let cool for a 2-3 minutes.
Finish the Toast: Divide spoonfuls of the ricotta cheese mixture between toasts. Arrange the sliced prosciutto on top and sprinkle a bit of minced parsley on top if desired. Enjoy!