Prosciutto, Whipped Ricotta & Raspberry Crostini

The Method

1. Toast the baguette. Preheat oven to 400°F (205°C). Brush the bread lightly with olive oil and bake for six to eight minutes until crisp and pale golden.
2. Whip the ricotta. Blend ricotta, lemon juice, zest, and black pepper until smooth and airy. A fork works as well if you prefer a more rustic texture.
3. Build the crostini. Spread each cooled toast with a generous layer of ricotta. Drape a small ribbon of prosciutto across the top.
4. Finish with fruit. Dot each crostino with about three-quarters of a teaspoon of Raspberry Hibiscus JAMMA, then scatter thyme and a touch of flaky salt.
5. Serve immediately. Arrange on a ceramic platter and serve while the toast stays crisp. Keep the assembled crostini at a cool temperature until serving.

For a vegetarian variation, replace the prosciutto with paper-thin roasted beets and toasted pumpkin seeds.