Chef Paulette's Crostini w/Fresh Ricotta & Prosciutto 5/15/15 - WSMV News 4

Chef Paulette's Crostini w/Fresh Ricotta & Prosciutto 5/15/15

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 Crostini w Fresh Ricotta & Prosciutto

1 loaf Italian bread or a French baguette
1/4 cup olive oil
salt to taste
1 1/2 cups ricotta cheese
1/4-1/3 cup gorgonzola cheese
1 tablespoon black pepper (preferably freshly-ground)
2 tablespoons minced chives
1 teaspoon dried oregano
pinch of hot pepper (optional)
1/4 pound prosciutto, thinly sliced

Preheat oven to 400 degrees
Slice the bread into 1/4 inch slices. Lay out on a sheet pan in one layer. Brush each slice lightly with olive oil (one side is fine). Sprinkle bread with a little salt. Bake in oven for 5-7 minutes until lightly toasted.
In a medium mixing bowl stir together the ricotta, gorgonzola, black pepper, chives, oregano and hot pepper if using. Season generously with salt. Stir until smooth.
Spread ricotta on each toast. Top with slice of prosciutto. Serve as an appetizer or part of a light lunch.

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