Recipe · Crispinator® Max
Crispy prosciutto and melon toasts
Sweet, juicy cantaloupe set against fluffy whipped ricotta and salty, crisp prosciutto makes for a flavor combination you won’t soon forget.
Ingredients
- ¾ cup whole milk ricotta cheese
- 1 Tbsp honey
- 2 tsp balsamic vinegar, more for drizzling, if desired
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 thin slices prosciutto
- 3 Tbsp extra virgin olive oil, more for drizzling, if desired
- 6 slices semolina bread, about 1 inch thick
- 12 to 18 slices ripe cantaloupe, about ¼ inch thick
- Basil leaves, for serving
- Flaky salt and cracked black pepper, for serving
You'll need
- Pastry brush
Method
- In a medium bowl, whip the ricotta, honey, vinegar, salt and pepper until light and fluffy. Refrigerate until ready to serve.
- Arrange the prosciutto in a single layer in the air fryer basket and insert into the oven’s top rack position.
- Set the oven to Bake at 450°F for 5 minutes. When time is up it should be dark golden in color and crisped at the edges. If needed, bake for 1 or 2 minutes more.
- Carefully remove the basket from the oven and set on a heatproof surface. The prosciutto will continue to crisp as it cools.
- Meanwhile, brush olive oil onto both sides of the bread slices.
- Insert the wire rack into middle position and place the bread directly on the rack.
- Set the oven to Toast, then select Shade 2 or 3 and Slices 6.
- When time is up, carefully remove the toasted slices, arrange them on a platter, and let them cool slightly.
- Top each piece of toast with some of the ricotta, 2 to 3 slices of the cantaloupe and the crispy prosciutto.
- Garnish with basil, flaky salt and cracked pepper, then drizzle with additional olive oil or balsamic, if desired.
