Prosciutto & Grape Crostini

Spring is here which means eating indoors is out, and picnics are in. And to kick picnic season off- we love any recipe that involves bread & toppings- starting with these Prosciutto & Grape Crostinis with Honey, Ricotta and Thyme- salty, sweet & way to please the crowd.

Prosciutto and Grape Crostini with Honey Ricotta and Thyme

Prep Time: 10 minutes
Serves: 16 crostini

Ingredients:
1 small bunch of black sapphire grapes (or any seedless grape of your choice)
100g smooth ricotta
Zest of one lemon
1 teaspoon honey
1 teaspoon red wine vinegar
8 sprigs of thyme
1 tablespoon of extra virgin olive oil, plus extra for serving
Salt and pepper
1 baguette

Method:

Preheat the oven to 160C.

Slice the baguette into 16 thin rounds and spread them out over a baking tray. Drizzle with olive oil and then place in the oven to toast until golden, 6-8 minutes.

While the bread is toasting, make the ricotta. In your small Styleware bowl, combine the ricotta, lemon zest, honey and red wine vinegar. Season with salt and pepper to taste. Set aside.

To make the crostini, cut the prosciutto slices in half. Place one piece of prosciutto onto each baguette slice.

Add a teaspoon of ricotta mixture onto each crostini and spread over the prosciutto.

Halve the grapes lengthways. Place 1-2 grape halves onto each crostini, depending on size.

Pick the thyme leaves from the stem and sprinkle the leaves over the crostini.

Finish with a drizzle of olive oil and a pinch of salt over each crostini. 

Crostini's loved to be served in our Large Nesting Bowls.