Bruschetta with Whipped Ricotta, Saba, Honey & Crispy Prosciutto di Parma

Serves 4 Prep 15min Cook 10min


  • 4 slices of sourdough bread, cut in half
  • 250g buffalo ricotta or cow’s milk ricotta
  • 40ml saba or a good quality aged balsamic vinegar
  • 4 teaspoon of honey
  • 8 thin slices of Prosciutto di Parma
  • 8 salad leaves
  • 70ml extra virgin olive oil
  • salt & pepper


  1. Drizzle each slice of bread with extra virgin olive oil and season. Grill for 2-3 min on each side till toasted.
  2. In a large bowl, whisk ricotta with 20ml of olive oil till creamy and smooth, add seasoning.
  3. Lay prosciutto slices onto a n oven tray on grease proof paper and cook for 8min at 180c or till crispy. Removed from tray and place onto paper towel.
  4. Dress salad leaves with a drizzle of extra virgin olive oil and seasoning. Add one leaf on each slice of bread then add ricotta, saba, honey and last garnish with prosciutto crisp.
  5. Serve and enjoy immediately!

Recipe by Chef Luca Ciano. To find out more about the story of Proscuitto di Parma and why there is no substitute please read on here.