Pesto parmesan crisp with prosciutto and chili ricotta

This pesto parmesan crisp with prosciutto toast is the perfect brunch option!

The Deets

This one has a little of everything: Pesto parmesan crisp with prosciutto and chili ricotta on toast. I absolutely love the combination of pesto and prosciutto, so I decided to take it up a notch by adding a little to parmesan chips as a fantastic toast topper. This toast is super salty, creamy, and infused with a delightful kick from the spicy ricotta! Making your pesto is incredibly easy; all it takes is a few minutes in a food processor. However, you can also use a store-bought pesto for this recipe, and it’s equally as delicious! Simply combine the ricotta with some lemon and chili in a bowl, then spread it generously on some sourdough toast. Next, layer on the prosciutto and your chili parmesan crisp. The parmesan crisp is baked with pesto right in it, which adds the perfect finishing touch! Overall, this toast has so much flavor and is such a treat in the morning! Take your breakfast, brunch, or snack time to the next level with this toast. If you liked this toast creation be sure to check out my other toast recipes! From sweet to savory, the possibilities are endless, and there’s something for everyone to enjoy. Happy Sunday!

Here’s how to make it:

Pesto parmesan chips with prosciutto and chili ricotta

Print Recipe

Ingredients

  • 1 cup grated parmesan
  • 3 tbsp pesto, store bought or homemade
  • Diced Calabrian chilies
  • A few tbsp fresh ricotta
  • Squeeze of lemon
  • A few pieces of prosciutto
  • Sea salt and pepper

Pesto from scratch:

  • 3/4 cup basil leaves
  • 3/4 cup olive oil
  • 2 garlic cloves
  • 3/4 cup parmesan cheese
  • 1/4 cup pine nuts
  • sea salt and pepper

Instructions

  • preheat oven to 400.
  • Line parchment paper on a baking sheet and add a heaping tablespoon of parmesan. Add a little scoop of chili and then top with a little more parmesan. Repeat for as many as you want.
  • Cook for about 3-5 min or until golden brown.
  •  Meanwhile if you are making the pesto, combine ingredients and blend in a food processor. Season to taste.
  • In a small bowl, combine ricotta, chili and lemon. Season with salt and pepper.
  • Coat bread in olive oil and cook for 2-3 min per side. Add ricotta spread, prosciutto and top with a pesto parm chip. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.