Whipped Basil Ricotta and Roasted Tomato Polenta Crostini

Whipped Basil Ricotta and Roasted Tomato Parmesan Polenta Crostini

Reinvented crostini using a thick hearty slice of polenta, covered in salty cheesy parmesan then fried and topped with lusciously creamy and herbaceous basil ricotta and flavor-bomb roasted mini tomatoes with a sprinkle of crispy prosciutto on top for the most magical bite!

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Whipped Basil Ricotta and Roasted Tomato Polenta Crostini


Units Scale
  • 18oz tube polenta
  • 1/4 cup freshly grated parmigiano-reggiano
  • 34 prosciutto slices
  • 1 tablespoon olive oil
  • whipped basil ricotta (1 cup basil leaves, 1/2 cup full-fat ricotta, 1 block feta – blended until smooth)
  • slow roasted datterini tomatoes (3-4 bunches or about 20-25 tomatoes, 2 tablespoons extra virgin olive oil, 2-3 small garlic cloves mashed – toss together, wrap in foil, and roast at 250 F in the oven for 1 hour or until the tomatoes are soft and wrinkly)


  1. Unwrap the polenta and cut it into 10-12 1-inch slices
  2. Heat a large skillet over medium-high heat for 1-2 minutes before adding the prosciutto slices evenly spread out
  3. Fry each side of the prosciutto 4-5 minutes or until crispy brown on each side
  4. Remove the prosciutto from the pan to a plate to cool and immediately add the oil to the pan followed by the polenta slices, as many as you can fit, evenly spread out
  5. Top each of the slices on the side facing up with a thin layer of parmesan then flip about 7-8 minutes after it turns golden brown to fry the other side creating a thin crust of parmesan
  6. Once each side of the polenta is golden brown plate them with a dollop (2-3 tablespoons) of the whipped basil ricotta, 1-2 slow-roasted tomatoes, crumble the crispy prosciutto on top, and enjoy

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