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Whipped Ricotta Toast with Prosciutto di Parma and Hot Honey
3 large slices thick-cut sourdough bread
1 container (16 oz) whole milk ricotta cheese
salt, to taste
pepper, to taste
hot honey
6 slices (3 oz) Prosciutto di Parma
In toaster oven, toast bread to desired doneness. Set aside.
In large bowl, with electric mixer, beat ricotta until whipped and creamy, about 2 minutes. Add salt and pepper, to taste.
Spoon ricotta onto each toast evenly. Drizzle each with hot honey, as desired. Top each with two slices prosciutto. Garnish with a sprinkle of fresh chopped parsley or chives.
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