Rhubarb Ricotta Crostini

Serves: Six | Prep:10min | Cook: 10 min

Ingredients:

Rhubarb Ricotta Crostini:
1 baguette, sliced, 1/2-inch thick
1 cup ricotta cheese
1 Tbsp fresh rosemary, minced
1 Tbsp freshly squeezed lemon juice
6 slices prosciutto, cut into strips
1/4-1/2 cup Rhubarb Butter

Directions:
Preheat the oven to 400°F / 200°C and line a baking tray with baking paper.

Arrange the sliced bread on the tray, brush both sides lightly with olive oil. Bake for 10 minutes, turning halfway through, until golden and crisp.

While the crostini are baking, add the ricotta cheese, rosemary, and lemon juice to a bowl and mix well until smooth and combined. Once the crostini have cooled slightly, top each slice with a spoonful of the ricotta mixture, followed by a strip of prosciutto and a dollop of rhubarb butter. Finish with a garnish of fresh rosemary.

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