1 baguette or other long, thin, crusty bread (fresh or day-old)
1/2 cup olive oil (more or less, depending on how long the baguette is)
1 clove garlic, peeled
1 cup ricotta cheese
Zest of one lemon
1 tbsp fresh chopped basil (if you don’t have fresh basil you can use dried; reduce to ½ tbsp.)
½ cup grated fennel, I use a box cheese grater
Salt and pepper
½ cup grated mozzarella
6 Prosciutto very thinly sliced and torn in to pieces
½ cup shredded Parmigiano Reggiano
Preheat oven to 400° F.
Slice baguette into ½” slices on the diagonal. Arrange slices in a single layer on a baking sheet. Brush both sides with olive oil. Bake 6-8 minutes, flipping once, until bread is crisp and lightly-toasted. Remove from the oven and rub the garlic over one side of the toasted baguette. Set aside on the baking sheet while you make the topping for the crostini.
In a small bowl combine the ricotta, lemon zest, basil, grated fennel, salt and pepper. Top each slice of the baguette with a heaping tbsp. of the cheese mixture and sprinkle a little mozzarella on each. Place back in the oven for just a few minutes to warm the cheese. Approximately 3 minutes. Remove from the oven and top with the torn prosciutto then sprinkle with the shredded Parmigiano Reggiano.
If you would like to try a sweet version of the crostini here are two of my favorites. As always Mangialicious :)