RICOTTA TOAST W. PERSIMMONS & PROSCIUTTO

In my quest to eat as many persimmon’s as I can before they go out of season, let’s add ricotta toast to the mix. Toast has become super popular lately and I love it because you can literally use anything you have in your fridge to make it fabulous.

ricotta toast with persimmons
persimmons and lemon juice
Ricotta toast with persimmons and prosciutto
ricotta toast with persimmons and prosciutto

Here, I didn’t do much because I wanted all of the ingredients to uphold their own true flavors. I lightly marinated the persimmons in lemon juice while I mixed the ricotta with a drop of heavy cream. While I used prosciutto to add more texture and salt, this quick dish can stand up on it’s own or with any other cured meat.

Ricotta Toast w. Persimmons & Prosciutto

1c. fresh ricotta cheese

2 firm persimmons, cleaned and sliced

your desired sliced bread, with the crust removed

your favorite prosciutto, thinly sliced

juice & zest of half a lemon

1T. heavy cream (or milk)

flaked black sea salt (regular flaked sea salt is fine here )

Remove any stickers and wash persimmons to get any residual dirt off. On a flat surface, cut off the persimmon tops and disregard. Slice persimmons and place in a bowl, adding lemon juice and salt. Lightly toss the sliced persimmons and let marinate for 5 minutes.

In a small bowl whip ricotta with heavy cream, lemon zest and salt to taste. Toast your bread and cut off ends.

Spread whipped ricotta on toasted bread in a thick even layer then add sliced marinated persimmon’s. Sprinkle flaked black sea salt over the toast and top with a slice of prosciutto. Serve immediately.

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