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crostini with prosciutto, fontina + ricotta

A subtle hint of lemon is an unexpected flavor in these little appetizer toasts, but it really balances out the saltiness of the prosciutto and the creaminess of the all the cheese.

crostini with prosciutto | photo by: Cassandra Birocco

2 1/4-inch thick slices ciabatta of French bread
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1-2 ounces fontina cheese, sliced
2 tablespoons ricotta cheese
1/4 teaspoon lemon zest
Juice from 1/2 lemon
Salt, to taste
Freshly ground black pepper
2 slices prosciutto, thinly sliced

1. Preheat oven to 425°F. Place bread slices on a baking sheet and brush one side of each slice with olive oil. Bake until just golden brown, about 5 minutes. Turn bread slices over and top with fontina cheese. Bake until cheese is bubbly, another 2-3 minutes.
2. Meanwhile, in a small bowl, combine ricotta and lemon zest and juice and season with salt and pepper. Top each slice with equal parts ricotta cheese, followed by prosciutto. Drizzle with additional olive oil and serve warm.

Serves 1.

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