Crispy Sourdough Toasts with Ricotta, Prosciutto, Apple and Honey Dijon Dressing

These open-faced toasts are a perfect balance of flavors and textures: creamy ricotta, salty prosciutto, crisp apple and peppery arugula, all on crunchy sourdough. A drizzle of honey Dijon dressing ties everything together beautifully.

Ready in just 10 minutes, this recipe is ideal for a quick lunch or a fancy brunch. The combination of sweet apple, tangy dressing and savory prosciutto will make every bite memorable.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the lemon. Cut it into quarters. Toast the sourdough slices until golden. Separate the prosciutto slices and lay them flat; cut each slice in half crosswise. Halve the apple, remove the core and slice thinly.
2. In a medium bowl, whisk together the ricotta, a drizzle of olive oil (use a large drizzle for 4 servings), a pinch of salt and pepper until smooth and whipped.
3. In a large bowl, toss the arugula with a drizzle of olive oil (large drizzle for 4 servings), the juice from one lemon wedge (two wedges for 4), a pinch of salt and pepper.
4. Spread a thin layer of the whipped ricotta over each toasted sourdough slice. Top with the dressed arugula, prosciutto halves and as many apple slices as you like. Drizzle with honey Dijon dressing.
5. Divide the toasts among plates. Squeeze a little lemon juice over the top to taste. Arrange any remaining apple slices on the side and serve with the leftover lemon wedges.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or whole wheat will work, but sourdough gives the best crunch.

What can I substitute for prosciutto?

Try thinly sliced ham or turkey for a milder flavor or omit for a vegetarian version.

How do I store leftovers?

Store components separately: keep the ricotta mixture, arugula and apple slices in the fridge and assemble fresh when ready to eat.