Ricotta Tomato Crostini

As hard as I tried yesterday to post a new recipe, I failed.  I made these crostini for a light dinner and then decided to go out with some girlfriends for a much needed beverage....or two.  I saw a recipe similar to this one a few years ago on TV. I think it was a Bobby Flay recipe.  Of course, I tweaked it.  I just can't seem to leave a recipe alone.  I have made this and used a large fresh french bread and served it as a meal with a chilly glass of white wine, either as a lunch or light supper.  I have also served it this way with smaller crostini as an appetizer.  Either way, it's so yummy.  I use Proscuitto but if you don't like the texture of it, crisp it up a bit and pan.   If you don't like Proscuitto all together, crumble some crispy Pancetta overtop.  If you don't eat meat, leave it out all together and shave some fresh parm on top, which I have done and it's just as yummy. The other reason I like this recipe is because you can prepare all of the components ahead of time and assemble them right before you serve them.
If you don't know how to make crostini, just take a baguette, slice it on angle about 1/2 inch thick.  Drizzle with olive oil and toss into a 400 degree oven for about 8 minutes.  Alternatively, you can grill your crostini or whatever bread you're using.  To take it up a notch, rub the toasts with a clove of garlic while it's still warm.

Ricotta Tomato Crostini

Serves 4 (as an appetizer)

8 Crostini
1/2 cup Ricotta
small handful of Parsley, chopped (optional)
salt and pepper to taste
1/2 pint Cherry Tomatoes
2 tsp olive oil
1 garlic clove, chopped
4-6 slices of Proscuitto, halved
handful of fresh Basil
Olive oil for drizzling (optional)

Stir together the Ricotta, parsley (if you're using it) and the salt and pepper to taste.  Set aside or keep cool in the fridge.  Preheat your grill, oven or saute pan.  Drizzle the tomatoes with the oil, throw in the garlic and season with salt and pepper.  Grill them, slow roast them or saute them until they get soft and start to burst.  Set aside to cool or use them right away warm.  Top the crostini with ricotta, then tomato mixture,  some torn Basil and finally the Proscuitto. Drizzle with a little Olive Oil if you so desire.  Serve.