• Cooking Time:
  • Servings: 4
  • Preparation Time: 15 mins


  • 100 g bread (e.g. Altamura)
  • 200 g ricotta
  • 4 thin slices of Prosciutto
  • 40 g kalamata olives
  • 100 ml milk
  • 1 red roast pepper
  • 1 clove of garlic
  • Extra virgin olive oil
  • salt


  • You can prepare the bread crostini your usual way, e.g. cutting the bread into cubes and then frying in a skillet with a little oil and crushed garlic. Or you can follow my method (I love strong garlic flavour):
  • Slice the bread and brush with little oil. Grill it in a grilling pan and then rub with garlic. Cut into cubes.
  • Divide the ricotta in two and add half milk to each. Mix well and salt.
  • Add choped olives to one half of ricotta and chopped roast pepper to the other half.
  • Cut prosciutto into stripes.
  • Distribute 2/3 of crostini into four glasses.
  • Add the ricotta with olives and then the ricotta with peppers over the first layer.
  • Distribute the leftover crostini and the prosciutto stripes on top.


Only a glimpse at a picture in a magazine and I knew I was going to like it. Reading the ingredients I was even more convinced. Finally I made it - and yeah! I loved it.

It's an appetizer, but if you make a bigger quantity it's perfect for lunch as well.

Categories: Appetizer  Dairy  Savory 

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