Ricotta Crostini topped with sauteed grape tomatoes, prosciutto and, garlic, and herbs.
Brush olive oil on the top of the baguette slices and sprinkle with Parmesan cheese. Place baguette slices on a baking tray and toast in your oven: 10 minutes at 350F. or in a toaster oven until golden brown.
Layer the crostini slices with Ricotta cheese and prosciutto.
In a saute pan heat 2 tbsp olive oil on medium heat.
Add basil, thyme, and minced garlic and stir for 30 seconds.
Remove from heat and with a slotted spoon top ricotta crostini with herbed tomatoes.