Ricotta, Persimmon & Parma Ham Tartine

白い皿のトーストに白いチーズ、薄切りの柿、生ハム、ハーブを重ね、オイルをかけたタルティーヌ。

Ricotta, Persimmon & Parma Ham Tartine

Crisp toasted bread topped with creamy ricotta, ripe persimmon and delicate slices of Parma ham. This simple tartine brings together the sweetness of autumn fruit, the saltiness of cured ham and the softness of fresh cheese.

The ricotta provides a mild, creamy base, while the persimmon adds natural sweetness and a juicy texture. Parma ham brings a savory contrast that keeps every bite balanced.

Extra virgin olive oil ties everything together. Drizzled over the finished tartine, its grassy aroma and peppery finish balance the sweetness of the persimmon, complement the richness of the ricotta and bring out the savory character of the ham. We use it uncooked to preserve its fresh flavor.

Serve these tartines as a light lunch or brunch. For a more substantial meal, pair them with a simple green salad.

Ingredients (Serves 2)

2 slices sourdough or rustic country bread (approximately 100 g)
100 g fresh ricotta cheese
1 ripe but firm persimmon (approximately 150 g)
60 g Parma ham (Prosciutto di Parma)
20 ml extra virgin olive oil
Sea salt, to taste

Method

1. Toast the bread.

Toast the bread slices in a toaster or dry pan until golden and crisp on the outside but still slightly soft in the center.

2. Prepare the persimmon.

Remove the leafy top and cut the persimmon into thin slices, approximately 3–5 mm thick.

3. Spread the ricotta.

Divide the ricotta evenly between the warm toast slices, spreading it generously across the surface.

4. Add the toppings.

Arrange the persimmon slices over the ricotta. Gently fold the Parma ham and place it between the fruit slices, allowing both ingredients to remain visible.

5. Finish with olive oil.

Drizzle 10 ml of extra virgin olive oil over each tartine. Add a small pinch of sea salt if needed, keeping in mind that Parma ham is already salty. Serve immediately while the bread is still crisp.