Pesto parmesan chips with prosciutto and chili ricotta

This one has a little of everything: Pesto parmesan chips with prosciutto and chili ricotta. I love the combo of pesto and prosciutto, so I decided to add a little to parmesan chips as a great toast topper. Super salty and creamy with the spicy ricotta.

Here’s how to make it:

Pesto parmesan chips with prosciutto and chili ricotta

Print Recipe


  • 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


  • 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.