Description
A festive and delicious toast featuring creamy ricotta, tart cranberries, salty prosciutto, and fresh sage with a bright lemon finish.
Ingredients
Scale
- 4 slices sourdough bread
- 1 cup ricotta cheese
- 1/2 cup fresh or frozen cranberries
- 4 slices prosciutto
- 8 fresh sage leaves
- 1 lemon (zest and juice)
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place bread slices on a baking sheet and toast in the oven for 5-7 minutes until golden and crispy.
- In a small bowl, mix the ricotta with lemon zest, a pinch of salt, and a drizzle of olive oil.
- In a small saucepan, combine cranberries, honey, and a squeeze of lemon juice. Cook over medium heat for 3-4 minutes until cranberries burst and become syrupy.
- Spread the ricotta mixture generously onto each toast.
- Top with cranberry mixture, prosciutto slices, and fresh sage leaves.
- Drizzle with remaining olive oil and a little honey if desired. Finish with black pepper and serve immediately.
Notes
For extra flavor, you can toast the sage leaves in a little butter until crispy and use as a garnish. Adjust sweetness by adding more or less honey.
Nutrition
- Calories: 320 kcal
- Sugar: 12 g
- Fat: 18 g
- Carbohydrates: 30 g
- Protein: 12 g