Ricotta Toast with Prosciutto and Figs
with roasted Brussels sprouts

Name: Ricotta Toast with Prosciutto and Figs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 Figs, sliced (sub red grapes); 8 slices Prosciutto, thinly sliced; 8 slices Bread, thick-cut (preferably a good-quality loaf of whole grain or sourdough); 1 Tbsp Oil, olive; 1 cup Cheese, ricotta; for topping Honey (opt); for serving Black pepper (opt); 1 lb Brussels sprouts, halved; 2 cloves Garlic, chopped; 2 tsp Vinegar, balsamic; 1 Tbsp Oil, olive; 2 tsp Lemon juice

Active: 40 Total: 40

Original GF Paleo Vegetarian

We love this version of ricotta toast, which we first featured in 2021. It's creamy, sweet, salty, and crunchy in every satisfying bite. With so many delicious toppings, you'll probably want to eat it 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.

Ingredients

Metric

Servings:

Ricotta Toast with Prosciutto and Figs:

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

Roasted Balsamic Brussels Sprouts:

Brussels sprouts - 1 lb , halved
Garlic - 2 cloves , chopped
Vinegar, balsamic - 2 tsp
Oil, olive - 1 Tbsp
Lemon juice - 2 tsp

Prep

Brussels sprouts / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Figs - Thinly slice.

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Make

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!

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