Makes twelve pieces
½ c ricotta
½ tsp finely chopped fresh oregano
¼ tsp kosher salt
freshly ground black peppercorns to taste
12 slices prosciutto
6 Campari® tomatoes, cut in half horizontally
12 pieces store-bought Crostini
To finish: fInishing sea salt and extra-virgin olive oil, additional oregano leaves (optional)
In a small bowl, combine ricotta, oregano, salt and pepper to taste.
For each Campari® bite, trim any excess fat from the prosciutto and bring ends together to form a neat little nest shape. Place the prosciutto nest on top of crostini. Dollop a generous teaspoon of ricotta in the center of the nest, followed by the halved Campari, flat side up. Finish with a light sprinkle of finishing sea salt, a drizzle of extra virgin olive oil, and an oregano leaf or two. Serve right away.