Savoury Trifle with Ricotta, Crostini and Prosciutto
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
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.
Pairs Well With
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.