This festive bruschetta whips up in no time and is packed with deliciousness: creamy ricotta, fresh persimmons, and crispy prosciutto. Your guests will be begging for the recipe.
(Photo credit and recipe: Adapted from Life is But a Dish)

Ingredients:

  • 1 (15 oz) container ricotta cheese
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh lemon juice
  • ¼  teaspoon sea salt
  • Pinch of pepper
  • 1 baguette or crusty bread, cut into rounds
  • Olive oil for brushing
  • 4 pieces of thinly sliced prosciutto
  • 2 persimmons, sliced into rounds, then in half
  • 1 tablespoon chopped fresh mint

Instructions:

  • Heat your oven to 400 degrees Fahrenheit.

Make the ricotta spread:

  • Combine ricotta cheese, olive oil, maple syrup, lemon juice, salt, and pepper in a blender or food processor.
  • Blend for about a minute until the mixture is smooth and creamy.
  • Transfer the ricotta spread to a bowl.

Prep the other ingredients:

  • Arrange prosciutto slices in a single layer on a baking sheet lined with parchment paper.
  • On a separate lined baking sheet, place your bread slices. Brush them with olive oil and season with salt and pepper.

Bake and assemble:

  • Bake both the bread and prosciutto until the bread is lightly toasted and the prosciutto starts to crisp, about 7-10 minutes. Remember that the prosciutto will continue to crisp as it cools.
  • To assemble your crostini, spread each toast with the whipped ricotta mixture.
  • Top with a slice of persimmon, pieces of crispy prosciutto, chopped mint, a drizzle of olive oil, and a final sprinkle of salt and pepper.

Tips and Variations:

  • For a sweeter crostini, add a drizzle of honey.
  • If you don’t have persimmons, try figs or pears.
  • Arugula or another peppery green can be used in place of mint.
  • For a vegan version, use a plant-based ricotta and substitute the prosciutto with roasted vegetables like eggplant or zucchini.