Ricotta, Fig Jam & Prosciutto Crostini
Well here we are, the 20th of August, and it feels like summer is over! I am not ready for summer to be over, even though temperatures have dropped, its been raining for days and outside already feels like fall! So I say, step away from that pumpkin latte, and put away that blanket, and have faith that summer has not left us yet! To help, here is a super delicious bite to enjoy, while we wait for the sun! ricotta cheese black pepper sea salt olive oil slices of prosciutto fig jam slices of a nice rustic bread Preheat the oven to 200C. Line the slices of bread on a cookie sheet and brush with olive oil on both sides. Bake until golden and toasty, about 10-12 minutes. Remove from oven and let cool slightly. Once your bread has cooled, spread with a small amount of fig jam. Spread a few tablespoons of ricotta on top to cover. Next place some prosciutto on top, tearing each slice into smaller pieces if necessary. Crack a bit of fresh pepper on top and a pinch