Ricotta, Fig Jam & Prosciutto Crostini

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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 of sea salt.
Drizzle with a bit of additional olive oil (or drizzle with honey, or my favorite white truffle oil) 
Serve and enjoy!

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