Just about anything tastes good on a piece of grilled or toasted bread. This is just that... and more. If you want to make this a desert, substitute a walnut/raisin bread and maybe swap the ricotta for mascarpone. This is just delish with your favorite bottle of red something. Me? I'd go with a Zin. —NomDPloom
as many as you like
Loaf of good rustic bread of your choosing sliced thin
Container fresh ricotta cheese
thinly sliced prosciutto
carton mission figs, cut in quarters
Really good honey (I use lavender honey)
bunch mint - chiffonade in thin strips
good olive oil
Toasted, crushed Hazelnuts (optional)
In This Recipe
Slice the bread to your desired thickness. I like about a 1/4 inch. Smear alittle olive oil on each piece and place on a cookie sheet. (or you could grill it if you want) Toast in the oven at 350 until just lightly brown.
Put a tablespoon or two Ricotta (if making this as a desert, try mascarpone cheese) on the toast (I say a tablespoon or two cuz I don't know what size your bread is. You don't want a thin layer - you want it kinda big and gooey)
Then, mound the prosciutto on top of the cheese, add the figs (2-4 quarters, again, depending on the size of your bread), and the mint to taste (I like a good finger grab full).
Drizzle the honey over the top and sprinkle with the toasted hazelnuts. Enjoy!