Bruschetta with ricotta mousse and prosciutto

– Bruschetta with ricotta mousse and prosciutto
preparation time: 15 mins

Ingredients: (makes 20-23 bruschettas)
1 baguette, thinly sliced
Olive oil
300 grams (about 10 oz) prosciutto
100 grams (about 4 oz) cheese Brie, cut into small pieces

For the ricotta mousse:
250 grams (9oz) ricotta cheese
200 grams (7 oz) cream cheese
4 table spoons milk
Zest of one lemon
1 and 1/2 table spoon freshly squeezed lemon juice
2 table spoon olive oil
Salt and pepper
1 table spoon chives, finely chopped

Prepare the bread:
Line a cookie sheet with parchment paper. Arrange slices of bread on top, drizzle with olive oil, season with salt and pepper and bake for about 5 minutes in preheated oven to 350F (180C) or until they turn nice crispy. Set aside and let them cool off completely.
In the meantime prepare the ricotta mousse:

In a medium bowl add ricotta, cream cheese, zest and lemon juice. Beat with an electric mixer until light and smooth (about 3-4 minutes). Season with olive oil, salt, pepper and chives. Stir gently with a rubber spatula until all ingredients are combined. Transfer the mixture into a piping bag or set aside just as it is if you don’t have a piping bag.

To assemble: In a shallow serving plate arrange all pieces of bread. Spoon or pipe small amount of the ricotta mousse on top of every slice of bread, add a piece of Brie on top of the mousse then casually arrange one piece of prosciutto on every bruschetta. Drizzle a little bit of olive oil on top and decorate with chives.

1) Use other types of salami, in case you don’t like the proscuitto
2) Make ahead the ricotta mousse and keep in the fridge until needed.
3) Bread slices need to be cool before you top them with the mousse, otherwise the mousse will start “melting”. Bake the bread a few hours ahead and this way you will need only a few minutes to assemble the meal before your guests arrive plus your oven will be free to use for another recipe.