Even though blood oranges aren’t local to this region, you should easily be able to find some hearty sourdough and local honey. I call this the perfect bite of food—sweet citrus with salted prosciutto and ricotta, crunchy bread and floral back of lemon and thyme.
Ingredients
- 3—4 blood oranges
- ¼ cup local honey
- 12 ounces ricotta cheese
- Zest and juice of 1 lemon
- 2 teaspoons thyme, divided
- 1 loaf sourdough bread
- 1—2 tablespoons olive oil
- 4—6 ounces prosciutto
- Salt and pepper to taste
Preparation
Peel and remove all white pith from the blood oranges. Slice in half-inch thick pieces and place them on a parchment- lined baking sheet. Brush with a tablespoon of honey.
Preheat the broiler to high and set a rack to the center of the oven to avoid burning the oranges. Broil 3—5 minutes.
In a bowl, vigorously whip the ricotta with salt, pepper and a teaspoon of lemon zest.
In a small saucepan, gently heat the remaining honey with two tablespoons of lemon juice, and a teaspoon each of zest and thyme. Once warm, stir, remove from heat and set aside.
Cut the bread into 1-inch-thick slices and drizzle with olive oil. Toast on a griddle or in the oven until golden brown.
Assemble the crostini with toasted bread, topped with ricotta, oranges and prosciutto. Finish the appetizer with a drizzle of lemon and thyme-infused honey. Slice into strips, garnish with remaining thyme and serve.
