Ricotta Toast with Prosciutto and Figs
with roasted Brussels sprouts
This is our latest version of "fancy toast". With colorful sweet and savory toppings, this is a meal you'll probably want to eat with a knife and fork.
Smarts #1: While prosciutto is often served uncooked, in this recipe baking it on top of the Brussels sprouts serves two purposes: adding flavor to the sprouts and adding texture to the finished toasts.
Smarts #2: Be sure to use a hearty bakery-style bread so that this meal will feel substantial and filling.
- Figs - 8, sliced (sub red grapes)
- Prosciutto, thinly sliced - 8 slices
- Bread, thick-cut - 8 slices (preferably a good-quality loaf of whole grain or sourdough)
- Oil, olive - 1 Tbsp
- Cheese, ricotta - 1 cup
- Honey (opt) - for topping
- Black pepper (opt) - for serving
- Brussels sprouts - 1 lb, halved
- Garlic - 2 cloves, chopped
- Vinegar, balsamic - 2 tsp
- Oil, olive - 1 Tbsp
- Lemon juice - 2 tsp
Heat oven to 400F / 204C. Place one oven rack in the upper third and another oven rack in the lower third of the oven.
Toss Brussels sprouts with garlic, vinegar, olive oil (portion for Brussels sprouts), and some salt and pepper. Spread out on one sheet pan. Roast on the lower rack of the oven for 18 to 22 minutes, shaking the pan halfway through cooking.
When the Brussels sprouts are nearly finished cooking, remove them from the oven and spread prosciutto slices out in a single layer on top of the sprouts. Continue roasting the Brussels sprouts and prosciutto together until the prosciutto is golden brown and crisp, 5 to 10 minutes, depending on thickness. (Cook time to crisp the prosciutto will vary depending on the thickness of the slices, so keep an eye on it and pull the prosciutto out as soon as it looks dry and crisp.)
Meanwhile, spread bread out in a single layer on a second sheet pan. Brush with olive oil (portion for toasts) and bake on the upper rack of the oven until golden brown and toasted, 4 to 8 minutes.
Remove prosciutto slices from Brussel sprouts and toss sprouts with lemon juice.
Assemble toasts by spreading bread with ricotta. Top with prosciutto (break it apart as needed), figs, a drizzle of honey, and some fresh-cracked black pepper. Serve toasts with Brussels sprouts on the side. Enjoy!
A surprise hit - even with the nine year old who pretended to vomit over the side of the couch when I told her what was for dinner!3 Helpful
Made for breakfast forgot the walnuts, did not make Brussels as just don’t like them. Yum and will make for brunch sometime with a different side. Try a different honey too from local farm for fun.0 Helpful
Fun & new, super fast weeknight meal that felt fancy. Made w rice instead of sprouts bc we just don’t do sprouts but will add a roasted veggie next time. Veggie eater ate some meat too ;)0 Helpful
Couldn't find figs so we subbed pears. Turned out great!0 Helpful
Used chopped apples instead of figs0 Helpful
I loved it and my husband loved it, but the kids apparently aren't prosciutto fans. I didn't have access to fresh figs either so I used small red grapes. It worked!0 Helpful
It was fine. The sprouts needed more sauce and time in the oven (and I didn't have the time to give it), so they did not provide much flavor or texture.0 Helpful