Ingredients
Units
Scale
- 1 baguette, sliced and toasted
- 1/2 cup ricotta cheese
- 1/4 cup basil pesto
- 1 cup cherry tomatoes, halved (yellow & red)
- 1/4 cup green olives, sliced
- 6 slices prosciutto, rolled into roses
- Fresh basil leaves for garnish
- 1 tbsp extra virgin olive oil
- Salt & black pepper to taste
Instructions
- In a bowl, mix ricotta cheese and basil pesto until smooth.
- Spread the pesto ricotta mixture onto each toasted baguette slice.
- Top with halved cherry tomatoes and sliced green olives.
- Roll each prosciutto slice into a delicate rose and place on top of the crostini.
- Garnish with fresh basil leaves, drizzle with olive oil, and season with salt & black pepper.
- Serve fresh and enjoy this colorful, elegant appetizer!
Notes
- Swap prosciutto for sun-dried tomatoes for a vegetarian option.
- Add shaved parmesan for extra richness.
- Best served immediately for a crisp texture!
