Ingredients

• 1 (400g) container ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon fresh lemon juice
• ¼ teaspoon sea salt
• Pinch of pepper
• 1 baguette or crusty bread, cut into rounds
• Olive oil for brushing
• 4 pieces of thinly sliced prosciutto
• 2 fuyu persimmons, sliced into rounds, then in half
• 1 tablespoon chopped fresh mint

1. Preheat the oven to 200 degrees. In a high speed blender or food processor, blend the ricotta, olive oil, maple syrup, lemon juice, salt and pepper until smooth and creamy, about 1 minute. When the mixture is blended, scrape it out into a bowl and set aside.
2. Line a baking sheet with parchment paper and lay out the slices of prosciutto. Set aside.
3. Brush the bread slices on both sides with olive oil and lightly sprinkle with salt and pepper. Place on another lined sheet pan.
4. Toast both the bread and the prosciutto in the oven until bread is lightly browned and the prosciutto begins to crisp, about 7-10 minutes. Prosciutto will crisp up more as it cools.
5. Top the crostini with whipped ricotta, a slice of persimmon, crispy prosciutto pieces, chopped mint, a drizzle of olive oil and an extra sprinkle of salt and pepper.