Bruschetta with Creamy Ricotta and Parma Ham Recipe
This version of bruschetta is a little Italian open-faced sandwich in a “deluxe” edition: crunchy bread, delicate ricotta and thin slices of Parma ham. Perfect for a party, dinner with friends or as a snack with a glass of wine. In Italy, such small sandwiches are often served as antipasti – something to whet the appetite before the main course.
Takie bruschetty często podaje się we włoskich enotekach jako małe „cicchetti” do kieliszka wina. Zamiast klasycznych pomidorów pojawia się tu połączenie sera, dojrzewającej szynki i miodu, typowe dla regionów Emilii-Romanii i Lombardii.
Bruschetta with creamy ricotta and Parma ham combines crunchy bread, silky cheese and intensely salty cured ham – a tiny sandwich that tastes as rich as a full plate. The contrast of textures and the subtle touch of honey make every bite surprisingly complex, despite the simple ingredient list. It’s an Italian style of serving appetisers that works perfectly for long, chatty evenings at the table.
Dlaczego ta wersja działa
- Ricotta jest doprawiona miodem, cytryną i oliwą, więc smakuje jak pełny krem, a nie neutralny ser.
- Grzanki są pieczone tak, by środek pozostał lekko miękki, dzięki czemu wygodnie się je gryzie.
- Szynka jest rwane na kawałki, co ułatwia jedzenie i zapobiega ściąganiu całego plastra.
Chef's tips
Toast the bread in a dry pan or in the oven so it’s very crisp on the outside but not completely dried out inside – that way the bruschetta won’t crumble with the first bite. It’s a good idea to mix the ricotta beforehand with a little salt, pepper and a few drops of olive oil so it gains flavour and a creamier texture. Use honey sparingly – it should only highlight the saltiness of the ham, not turn the bruschetta into dessert.
How to serve
Serve on a large board, sprinkled with freshly ground black pepper and, if you like, a few leaves of arugula or basil for colour. A glass of prosecco, a light red wine or homemade lemonade for a non-alcoholic option pairs beautifully with this bruschetta. It’s an excellent starter for a home gathering, an evening with a cheese and charcuterie board, or an “Italian movie night” with several different snacks.
Na co uważać
- Nie przypiekaj pieczywa do bardzo ciemnego brązu – gorzkie brzegi zdominują delikatny krem.
- Nie nakładaj ricotty na bardzo gorące grzanki, bo zacznie puszczać wodę i ślizgać się po pieczywie.
- Nie przesadź z miodem – zbyt słodki krem będzie konkurował z solą szynki zamiast ją równoważyć.
Zamienniki
- Ricottę możesz zastąpić serkiem śmietankowym lub twarogiem sernikowym rozrzedzonym łyżką śmietanki.
- Szynkę parmeńską wymień na szynkę szwarcwaldzką lub inną długo dojrzewającą, cienko krojoną.
- Rukolę zastąp młodym szpinakiem lub mieszanką pikantnych liści typu roszponka z rukolą.
Ingredients
- baguette or other white bread (about 250–300 g) - 1 piece
- ricotta cheese - 250 g
- Parma ham or other cured ham (thin slices) - 100 g
- olive oil (preferably good quality, for drizzling) - 3 tablespoons
- honey (preferably runny) - 1 tablespoon
- lemon (for drizzling over the ricotta) - 0.5 piece
- freshly ground black pepper (to taste)
- salt (a pinch for the ricotta)
- arugula or other salad leaves (for garnish, optional) - 1 handful
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Slice the baguette into pieces about 1.5 cm thick. Arrange them on the tray, drizzle with 2 tablespoons of olive oil and bake for 6–8 minutes, until the bread is lightly golden and crisp around the edges.
- In a bowl, mix the ricotta with the honey, a pinch of salt, a few drops of lemon juice and 1 tablespoon of olive oil. Stir with a spoon or whisk for about 1 minute, until the mixture is smooth and slightly fluffy.
- Remove the toasted slices from the oven and leave for 2–3 minutes to cool slightly – they should be warm but not hot, so the cheese doesn’t melt and run.
- Place a spoonful of the creamy ricotta on each slice and gently spread it out.
- Tear the slices of ham into smaller pieces and arrange them on top of the ricotta, folding them slightly so they look appetising.
- Lightly drizzle everything with a little more olive oil and sprinkle with freshly ground black pepper. You can garnish with a few arugula leaves.
- Serve immediately, while the bread is still slightly warm and crisp.
Storage
Bruschetta tastes best freshly assembled, but if you have leftovers, store the ricotta cream separately in the fridge for up to 2 days and keep the toasted bread in an airtight container at room temperature. Assemble just before serving so the bread stays crisp.
I usually make this bruschetta when friends drop by “for a quick glass of wine after work” and I have literally 15 minutes to put together something to nibble on. It always disappears first from the board, even if there’s a bowl of crisps and nuts right next to it.
