Serves 6
Ingredients:
6 slices sourdough bread
12 oz. ricotta cheese
12 slices prosciutto
6 oz. roasted artichokes
6 oz. roasted tomatoes
2 T minced basil
2 T minced Italian parsley
extra virgin olive oil
salt and pepper to taste
Preparation:
Toast or grill sourdough bread and let cool. Spread 2 oz. ricotta cheese on each slice. Combine tomatoes, artichokes, basil and parsley and mix thoroughly. Place mixture on top of ricotta cheese. Place two slices of prosciutto on the top of each “tartine”, garnish with extra virgin olive oil. Serve with green salad. Pairs well with Sauvignon Blanc or Sangiovese.