Decorate the plate with sliced apples or Marcona almonds drizzled with honey for a decorative and festive look.
6-8 hors d'oeuvres
- Add a dollop of ricotta to each crostini.
- Drizzle with honey, and top with the rolled prosciutto.
- Finish with freshly ground black pepper.
Recipe by Yasmin Fahr
Yasmin Fahr is a food writer and author of the cookbook, Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin (as you’ll soon see). She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. Her writing and recipes have appeared online and in print publications such as The Kitchn, Washington Post, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine, Olive, and The Telegraph and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!