Crostinissimi

These crostini were invented last year when I threw together several favorite ingredients on a whim as a light hors d'oeuvre. They turned out packed with clean and complimentary flavors and textures, and were quickly declared by Mr. Husband to be in his top five all time favorite foods.

Salty prosciutto nestles atop creamy ricotta with a hidden layer of sweet and savory seasonings that elevate each bite well out of the realm of the traditional rustic. They are light and crisp, but decadently flavorful, easy to make (assembly line style), and they never fail to impress dinner party guests as a first course.

Tonight, a satisfying spring meal of mixed crostini, paired with pea and pesto soup.....

Prosciutto + Ricotta Crostinissimi

1. Thinly slice a traditional French baguette crosswise. I usually make about 3 crostini per person, but make as many as you'd like! Quickly toast the baguette slices in a toaster or oven until just crisped on the outside, but not petrified.

2. Spread a thickish layer of whole milk ricotta over each slice. Ricotta is a star ingredient here, so buy a good quality cheese - the freshest you can find. Sprinkle the ricotta with a few flakes of salt (kosher salt, or fleur de sel) and a quick twist of a fresh pepper grinder.

3. Next, drizzle each crostini with a few drops of high-quality balsamic vinegar - I like Oro Nero from Dean & Deluca, which has a very concentrated balance of light sweetness and gentle acidity. It's worth the investment. Over this, drizzle a fine line of wildflower honey. The honey really ties all the other elements together and complements both the acidity of vinegar and the saltiness of prosciutto beautifully.

4. Fold one or two slices of prosciutto di parma over the top of each crostini and gently press into the base layer. If serving with spring soup or salad, devour as is. If you'd like to dress it up a bit more, top each crostini with either a thin slice of fresh ripe pear (for extra sweetness) or a few leaves of chopped arugula (for extra bite), using a tiny drop of honey to hold slippery toppings in place.