What do you do with an excess of fresh ricotta? I had picked it up for some random recipe, but had kind of forgotten about the package before running into it in the fridge. Pancakes are always an option, but I was thinking about something a little more savory. I didn't want a pasta, and after searching for a while I ended up with this Epicurious recipe.
Who knew ricotta worked so well on a sandwich? Think of it as the slightly creamy and tangy condiment. Of course, I can't discount the special role that the red onion marmalade plays here. It picks up some extra sweetness from brown sugar and the balsamic vinegar, which helps to balance the salty bite of the prosciutto. You can chow down on these as a simple appetizer, or double them up for a nice light meal.
- 2 tablespoons olive oil
- 2 cups red onions, thinly sliced
- 1/2 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- Pinch crushed red pepper flakes
- 2 1/2-inch thick slices of crusty bread
- 4 thin slices prosciutto
- 1/2 cup fresh ricotta cheese
- Fresh thyme
Preheat the oven to 425 degrees. Meanwhile, pour 1 tablespoon of the oil into a large nonstick skillet. Turn the heat to medium-high. Toss in the onions and the brown sugar. Stir constantly, and cook for about 15 minutes, or until the onions are nicely browned and caramelized. Pour in the vinegar, and add the crushed red pepper. Cook for 1 minute, or until very thick. Season with salt.
Brush the bread with the rest of the olive oil. Place on a baking sheet in the oven and cook for about 8 minutes, or until lightly browned.
Place two slices of prosciutto on each slice. Then top each with 1/4 cup of ricotta and a spoonful of the marmalade. Sprinkle with chopped thyme and salt to taste.