Lunchbreak: Ricotta and Prosciutto Toast

Executive Chef at Café Robey - Chef Kevin McAllister

Café Robey

1616 North Milwaukee Avenue, Chicago, IL

*Cabana Club set to open May 5th


Ricotta and prosciutto Toast

Makes 4 plus portions


1 loaf country style sourdough loaf

15 oz (just under 2 cups) whole milk ricotta

1 bunch red radishes

6 oz (3/4 cup) pre-sliced prosciutto

2 pints fresh raspberries

2 jalapenos

1 lemon

1 bunch cilantro

2 tbsp sugar

¼ cup honey

1 oz (2 T) tequila

Course sea salt as needed

Salt and pepper as needed

Jalapeno raspberry honey sauce:

  • Take one jalapeno and slice it thin.
  • Combine the sliced jalapeno with 1 pint raspberries and 2 tbsp sugar.
  • In a hot sauté pan cook the mixture until the raspberries break down and release all of their liquid.
  • Add the tequila and cook off the alcohol
  • Add ¼ cup of honey
  • Strain out the seeds from the raspberries and cool the sauce

Whipped Ricotta:

  • Take the ricotta and place it in a mixing bowl
  • Zest the lemon and season the ricotta with salt and pepper
  • With a paddle whip the ricotta until smooth about 3-5 minutes

To assemble:

  • Slice 1 jalapeno and radishes as thin as possible
  • Cut the country style sourdough into ¾ inch thick slices
  • Toast the bread, toasting it a bit darker helps balance the flavors
  • Spread the whipped ricotta on the toast, layers 3 slices of prosciutto on each pieces of toast
  • Garnish the toast with slices of jalapeno, radishes, fresh raspberries, and cilantro
  • Drizzle a bit of the jalapeno raspberry honey sauce over the top.
  • Add a bit of course sea salt and enjoy.


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