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!
Print
Whipped Basil Ricotta and Roasted Tomato Polenta Crostini
Ingredients
Units
Scale
- 18–oz tube polenta
- 1/4 cup freshly grated parmigiano-reggiano
- 3–4 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)
Instructions
- Unwrap the polenta and cut it into 10-12 1-inch slices
- Heat a large skillet over medium-high heat for 1-2 minutes before adding the prosciutto slices evenly spread out
- Fry each side of the prosciutto 4-5 minutes or until crispy brown on each side
- 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
- 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
- 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
