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Ricotta, Prosciutto and Cherry Tomato Baguette
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Ricotta, Prosciutto and Cherry Tomato Baguette

Warm ricotta, prosciutto, cherry tomatoes and basil transform a simple baguette into a picnic-ready sandwich.

Ingredients

  • 1 baguette
  • 1 cup ricotta
  • zest of one lemon
  • 1/3 cup Parmesan, finely grated
  • 1 tbsp parsley, finely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 6 prosciutto slices
  • 200 gr mixed cherry tomatoes, halved
  • 1/3 cup fresh basil leaves

Instructions

  • Preheat the oven to 400°F.
  • Combine the ricotta in a bowl with the  lemon zest, Parmesan, parsley, ¼ tsp salt and black pepper until smooth.
  • Slice the baguette in half lengthwise. Spread ricotta mixture generously over both cut sides. Loosely pile the prosciutto slices over the bottom half. Scatter the mixed cherry tomatoes and fresh basil leaves. Sprinkle the last bit of salt over the top.
  • Place open-faced on a baking sheet and bake for 10 minutes until the ricotta is melted and the edges of the bread are golden.
  • Fold the top half down firmly, slice into desired pieces with a bread knife and wrap tightly and individually in foil. Pack in an air tight container ready for a picnic or any outing.