Ricotta Toasts with Caramelized Brussels Sprouts and Prosciutto

Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 4
Ricotta Toasts with Caramelized Brussels Sprouts and Prosciutto

Grilled sourdough is topped with creamy whipped ricotta, sautéed shredded Brussels sprouts and rich prosciutto for a toast that’s simple to prepare but complex in flavour.



  • 3/4 cup (175 mL) ricotta cheese
  • 1 tbsp (15 mL) lemon juice
  • 1/4 tsp (1 mL) chili flakes
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1/4 cup (60 mL) olive oil, divided
  • 1/2 lb (250 g) Brussels sprouts, shredded
  • 2 large shallots, thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 4 slices sourdough bread
  • 4 slices San Daniele® Prosciutto
  • 2 tbsp (30 mL) toasted pine nuts
  • 2 tsp (10 mL) honey


  1. In food processor, mix together ricotta, lemon juice, chili flakes, 1/4 tsp (1 mL) each salt and pepper for 1 to 2 minutes or until very smooth; refrigerate until needed.
  2. Heat 2 tbsp (30 mL) oil in large skillet set over medium heat; cook Brussels sprouts, shallots, garlic, thyme, and remaining salt and pepper for 10 to 12 minutes or until golden, tender and caramelized.
  3. Meanwhile, heat grill to medium-high heat. Brush both sides of bread with remaining oil; grill for 30 to 60 seconds per side or until lightly charred and toasted.
  4. Spread each toast with ricotta mixture. Top with Brussels sprouts mixture and prosciutto. Sprinkle with pine nuts and drizzle with honey.
  5. Tip: The bread can also be toasted in an indoor grill pan or under the broiler.

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