Whipped Ricotta with Crispy Prosciutto & Basil

Ingredients 

• 500g ricotta 
• 150ml thickened cream 
• 50ml olive oil, plus extra for drizzling 
• 50ml honey 
• 2 garlic cloves 
• 10g salt 
• 100g prosciutto 
• Fresh basil leaves, to garnish 
• Lemon thyme, to garnish 
• 1 baguette 
• Sea salt & cracked black pepper, to season 

Method 

• Make the crostini: 
  Slice the baguette thinly on an angle. Arrange the slices on a baking tray, drizzle with olive oil, and season with salt and pepper. 
  Bake at 180°C for about 8 minutes or until golden and crisp. Set aside to cool. 
• Whip the ricotta: 
  Finely grate (microplane) the garlic, then combine it in a food processor with the ricotta, cream, honey, olive oil, and salt. 
  Blend until smooth and creamy. Taste and adjust the seasoning if needed. 
• Crisp the prosciutto: 
  Heat a dry frypan over medium-high heat. Add the prosciutto slices and cook until golden and crispy. 
  Transfer to paper towel to cool and drain. 
• Assemble the dish: 
  Spoon a few generous tablespoons of whipped ricotta onto a serving plate. Top with shards of crispy prosciutto, then garnish with fresh basil and lemon thyme. 
  Serve with crostini on the side. 

Albert’s Wine Bar 

17 Morey St, Armadale