Prosciutto Crostini with Herbed Ricotta (25 Min Appetizer)
You’re going to love my Prosciutto Crostini! Crispy, golden brown crostini layered with whipped ricotta, sweet fig jam, and salty prosciutto, this is the kind of easy appetizer that disappears in minutes! It’s the perfect balance of creamy, savory, and sweet, finished with a drizzle of balsamic glaze and a sprinkle of flaky sea salt. Whether you’re hosting a special occasion or looking for a light lunch with a touch of elegance, this is the perfect way to elevate simple ingredients into something memorable.
When it comes to prosciutto appetizers, I have a few other recipes you’ll want to bookmark. My prosciutto-wrapped dates are the ultimate bite-sized treat. They’re sweet, salty, and gone in seconds. If you love that idea, try my prosciutto-wrapped figs, which lean into late-summer flavor with fresh figs and a little salt from the dry-cured ham. And if crostini recipes are your thing, you can’t miss my goat cheese crostini, where tangy goat cheese gets a fresh twist with seasonal toppings.Wash it all down with my fabulous cynar spritz made with cava!
Recipe Highlights: Prosciutto Crostini
- Inspiration: This fig crostini leans on the Italian tradition of pairing salty prosciutto with sweet fruit for balance.
- Best Served For: Dinner parties, holiday gatherings, or as a quick yet elegant appetizer before a family meal.
- What Makes It Special: The combination of creamy ricotta, fig jam, and salty prosciutto gives every bite contrast! Soft, crunchy, sweet, and savory.
- Prep Ahead: You can prep the whipped ricotta and slice your baguette ahead of time, making assembly a breeze when guests arrive.
Ingredients Notes
- French baguette: The best way to get the right crunch is to slice the baguette into even slices and bake them in a single layer on a baking sheet lined with parchment paper. Toast until golden brown—usually about 10–12 minutes.
- Ricotta: Use whole milk ricotta, and let it come to room temperature for easy whisking. Adding just a touch of cream makes it silky and spreadable.
- Fig jam: Grocery stores often carry fig jam or fig preserves, but if you find fresh figs at a local grocery store or farmers market, you can also slice those and use them instead.
- Prosciutto: Choose thinly sliced prosciutto, ideally freshly cut from the deli counter instead of pre-packaged. Tearing it into smaller ribbons makes it easier to layer without overpowering each crostini.
Suggested Ingredient Substitutions and Additions
- Swap the ricotta for goat cheese or creamy brie for a tangier crostini recipe.
- Use fresh figs instead of fig jam during late summer for extra freshness.
- Replace the balsamic glaze with a drizzle of balsamic vinegar reduction for deeper flavor.
- Add a fresh basil leaf or a little baby spinach on top for a pop of color and extra crunch.
How to Make Prosciutto Crostini
- Preheat the oven to 400°Fahrenheit (200°Celsius). Arrange the slices of baguette in a single layer on a parchment paper–lined baking sheet. Brush with olive oil and bake for 8–10 minutes, or until golden brown.
2. In a small mixing bowl, whisk the ricotta, cream, thyme, rosemary, kosher salt, and black pepper until light and fluffy. A hand mixer makes this easier, but a whisk works too.
3. Now it’s time to start assembly! Spread the whipped ricotta onto each piece of toasted bread.
4. Next, add a small spoonful of fig jam and top and smooth it out wiht the back of a spoon.
5. Lastly, top with your ribbons of prosciutto!
6. Finish with a drizzle of balsamic glaze and a sprinkle of flaky sea salt. Serve on a platter right away.
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Prosciutto Crostini with Fig Jam and Ricotta
Equipment
- Baking Sheet
- parchment paper
- Small Mixing Bowl
- Hand mixer or whisk
- Offset spatula or butter knife
Ingredients
- 1 baguette cut into ½-inch slices (about 16 pieces)
- 2 tablespoons extra virgin olive oil
- 1 cup whole milk ricotta cheese
- 1-2 tablespoons heavy cream
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fig jam
- 4 ounces thinly sliced prosciutto torn into smaller pieces
- 2 tablespoons balsamic glaze
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 400°Fahrenheit (200°Celsius). Arrange the baguette slices on a parchment-lined baking sheet. Brush with 2 tablespoons of extra virgin olive oil and bake for 8–10 minutes, or until golden and crisp.
- In a small bowl, whisk together 1 cup of ricotta, 1–2 tablespoons of heavy cream, 1 teaspoon of finely chopped thyme, 1 teaspoon of finely chopped rosemary, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until light and fluffy.
- Spread a generous spoonful of the herbed whipped ricotta on each toasted crostini. Add a small dollop of fig jam, then top with a folded ribbon of prosciutto.
- Drizzle with balsamic glaze and sprinkle each crostini with a pinch of flaky sea salt. Serve immediately.
Notes
Expert Tips from My Kitchen
- Slice the baguette evenly so the crostini toast uniformly.
- Don’t over-toast the bread—aim for golden and crisp but not rock-hard.
- Whip the ricotta until fluffy for the best texture.
- Tear the prosciutto into smaller ribbons so each bite is balanced.
- Assemble just before serving so the bread stays crisp.
Serving Suggestions
- Wine Pairing: These crostini pair beautifully with a crisp Prosecco or a light Pinot Grigio.
- Swap fig jam for apricot preserves or honey for a different sweet note.
- Add a few arugula leaves under the prosciutto for a peppery bite.
- Serve alongside a cheese board or antipasto platter for an effortless spread.
Storage Instructions
- Best enjoyed fresh, assemble just before serving.
- Store toasted crostini (plain) in an airtight container for up to 2 days.
- Keep whipped ricotta covered in the fridge for up to 3 days.
- Prosciutto should be refrigerated and added right before serving.