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Ricotta Prosciutto Toast

Inspiration can come from anywhere, and for this Ricotta Prosciutto Toast, it sparked from a delightful exchange with Michelle Lundstrom, a contestant in Barbecue Showdown 2. Her personal favorite—a rich blend of ricotta and prosciutto spread generously on a crispy baguette—served as the base for this recipe.

To make it my own, I’ve added a few special touches like homemade chili oil for a gentle kick and a dollop of simple pesto for a fresh, herbal note. These additions not only enhance the flavors but also bring a bit of my culinary character to the dish.

This recipe transforms the humble baguette into a canvas for creativity. By combining the creamy texture of ricotta with the savory depth of prosciutto and the boldness of garlic and chili oil, each bite offers a complex taste experience that’s simply irresistible.

The process is straightforward but the result feels gourmet, making this toast an excellent choice for a quick brunch or a leisurely weekend breakfast. Once broiled, the top becomes delightfully golden and the cheese slightly caramelized, adding a beautiful texture to the creamy richness underneath.

I encourage you to give this Ricotta Prosciutto Toast a try. It’s not just about following a recipe—it's about embracing the joy of creating something beautiful and delicious in your kitchen. Whether you're looking to impress guests or just treat yourself to a flavorful meal, this toast promises to deliver satisfaction and maybe even spark a bit of culinary inspiration of your own.

So grab that baguette, spread on the ricotta mix, and watch as simple ingredients come together into something truly special.



Inspired by @themoneymichelle

(Serve 4)

  • High Quality Olive Oil, 1/4 Cup

  • Chili Flakes, 1 TBSP

  • Ricotta Homemade, 250g

  • Kewpie Mayo, 60g

  • Unsalted Butter Softened, 50g

  • Garlic Coarsely Chopped, 8 Cloves

  • Simple Pesto Homemade, 1 Heaping TBSP

  • Prosciutto Roughly Torn, 75g

  • Baguette, 1 Loaf

  • Parmigiano Reggiano, For Grating

  • Parsley Finely Chopped, For Garnishing



  • Cast Iron Skillet / Pan

  • Oven



  1. Please visit my “Panzanella Salad” page for the simple pesto recipe.

  2. Please visit my "How To Make Ricotta" page for the recipe.

  3. In a skillet, add olive oil.

  4. Once the oil is heated up, immediately add into a bowl of chili flakes.

  5. It should start to sizzle.

  6. Mix until well combined and set it aside.

  7. In a large mixing bowl, add ricotta, mayo, butter, garlic, pesto, prosciutto and that chili oil.

  8. Give it a mix to combine well.

  9. Slice the baguette lengthwise in halves.

  10. Using a baking sheet, press the baguette down to slightly flatten.

  11. *This will ensure extra crispiness.*

  12. Transfer onto the baking sheet.

  13. Spread that ricotta mixture onto the baguette.

  14. Lastly, grate some parmigiano over the top.

  15. Wack into the oven and broil until the ricotta mixture is lightly browned.

  16. Remove from the oven and immediately garnish with some parsley.

  17. Serve and enjoy.

@themoneymichelle is a genius...


Recipe Video:

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