Description

This Ricotta Toast with Prunes and Prosciutto is a sophisticated and flavorful breakfast or appetizer that combines creamy whole milk ricotta cheese, sweet and tangy honey-balsamic glazed prunes, savory Prosciutto de Parma, and crunchy nuts atop toasted rustic bread. Finished with fresh thyme and a drizzle of honey-balsamic glaze, this recipe offers a delightful balance of sweet, salty, and savory flavors with a variety of textures, perfect for a gourmet snack or light meal.

Ingredients

For the Prunes and Glaze

16 California prunes
4 tablespoons (63 grams) balsamic vinegar
8 tablespoons (168 grams) raw honey
3/4 teaspoon kosher salt (divided)
1/4 teaspoon fresh ground pepper

For the Ricotta Cheese

1 1/4 cups (303 grams) whole milk ricotta cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For the Toast

4 slices crusty rustic bread or sourdough bread
2 tablespoons extra virgin olive oil
4 slices Prosciutto de Parma
1/4 cup (30 grams) chopped pistachios or almonds
8 sprigs fresh thyme
Flaky sea salt, for sprinkling (optional)

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Instructions

Prepare the Prunes and Honey-Balsamic Glaze: In a 2-quart saucepan, combine balsamic vinegar, honey, and 1/4 teaspoon kosher salt. Stir together, then add the prunes. Place the pan over medium heat and bring to a simmer, approximately 200°F. Remove from heat, cover, and let the prunes steep in the glaze for 15 minutes to absorb flavors.
Cool the Prunes and Glaze: Remove the prunes from the liquid and transfer them to a small bowl. Allow both the prunes and the honey-balsamic glaze to cool to room temperature, which intensifies their flavors and ensures they won’t melt the ricotta later.
Prepare the Ricotta Cheese: In a small mixing bowl, add the ricotta cheese along with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk vigorously for about 30 seconds until the mixture is smooth and the seasonings are well incorporated. Set aside.
Toast the Bread: Brush each slice of bread with extra virgin olive oil on one side. Heat a nonstick skillet over high heat until very hot. Place 2 or 4 slices of the oiled side down into the skillet, depending on pan size. Reduce heat to medium-high and toast for 2-3 minutes until the edges and some of the center develop a golden, crispy texture.
Press and Flip the Bread: Occasionally press down the center of the bread with a spatula to ensure full contact with the pan for even toasting. Flip the bread and toast the other side for about 30 seconds. Remove from skillet and transfer to a baking sheet or wooden board.
Assemble the Ricotta Toasts: Spread 1/4 of the ricotta mixture evenly over each slice of toasted bread. Tear each slice of prosciutto in half and arrange on top of the ricotta. Add 3 to 4 prunes on top of the prosciutto. Sprinkle with chopped pistachios or almonds and fresh thyme leaves.
Finish and Serve: Drizzle the honey-balsamic glaze over each assembled toast. Optionally, sprinkle a pinch of flaky sea salt over the top for an extra burst of saltiness. Serve immediately enjoying the perfect balance of creamy, sweet, salty, and crunchy flavors.

Notes

Allow the honey-balsamic glaze and prunes to cool completely before assembling to prevent melting the ricotta.
Use rustic or sourdough bread for best texture and flavor with toasting.
Adjust honey-balsamic glaze quantities to taste for more or less sweetness and tanginess.
Fresh thyme can be substituted with rosemary or basil for different herbal notes.
Toast nuts lightly beforehand for added crunch and depth of flavor, if desired.
For a vegetarian option, omit the prosciutto and add extra nuts or roasted vegetables.