Gentile and Prosciutto Toast with Whipped Ricotta

Delight your guests with this sophisticated appetizer ready in under 30 minutes. Crispy toasted baguette triangles are filled with creamy, basil-infused ricotta and topped with savory prosciutto and gentile, finished with a garnish of fresh micro arugula. Pair this elegant dish with a glass of Pinot Grigio. The crisp and refreshing acidity of the wine complements the creamy ricotta and delicate flavors of the cured meats.

Prep Time

15 min

Cook Time

8 min

Serves

6 Ingredients

6 ounces Principe Salumi Collection, Prosciutto

6 ounces Principe Salumi Collection, Gentile

1/2 loaf Italian baguette, cut into 1/2-inch slices

2 cups whole milk ricotta

2 tablespoons chopped fresh basil

Kosher salt and freshly ground black pepper, to taste

Micro arugula, for garnish

Made With

Principe Salumi Collection

Learn More

Gentile and Prosciutto Toast with Whipped Ricotta

Prep Time

15 min

Cook Time

8 min

Serves

6 Made With

Principe Salumi Collection

Learn More

Ingredients

6 ounces Principe Salumi Collection, Prosciutto

6 ounces Principe Salumi Collection, Gentile

1/2 loaf Italian baguette, cut into 1/2-inch slices

2 cups whole milk ricotta

2 tablespoons chopped fresh basil

Kosher salt and freshly ground black pepper, to taste

Micro arugula, for garnish

How To Make

Preheat oven to 375·F and line a rimmed baking sheet with parchment pepper. Cut each bread slice into a wide triangle.

Using a rolling pin, flatten each triangle. Pinch ends of triangles together, and secure with a toothpick. Place triangles, toothpick-side-up on prepared baking sheet.

Bake until lightly toasted and crisp, about 5 to 8 minutes. Allow to cool completely at room temperature. Remove toothpicks.

Meanwhile, combine ricotta and basil in a food processor and blend until smooth, about 30 seconds. Season with salt and pepper to taste. Transfer whipped ricotta to piping bag and cut off a small tip.

Pipe a few teaspoons of ricotta mixture into each toast triangle. Place 1 slice of prosciutto into half the toast triangles. Arrange 1 slice of gentile in remaining toast triangles.

Garnish with micro arugula and serve.

Related Recipes

Salumi Collection Recipe

Burrata with Gentile Coppa and Cherries

Creamy burrata meets savory Gentile and Coppa, paired with juicy cherries …

Prosciutto Recipe

Orange, Fennel and Prosciutto Salad

Celebrate the freshness of the season with this vibrant Orange…