1/2 cup (125 mL) E.D.SMITH SPA FRUIT® NO SUGAR ADDED RASPBERRY JAM
2 tbsp (30 mL) butter, melted
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Preheat the oven to 400°F (200°C). Arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until crisp. Carefully transfer to a paper towel-lined plate.
Divide the prosciutto evenly between two slices of bread, top with ricotta and jam; cap with remaining bread. Brush both sides of the outside of the sandwich with melted butter.
Place on a new parchment-lined baking sheet. Bake, flipping halfway through, for 10 to 15 minutes or until the bread is golden and filling is heated through. Let stand for 2 minutes before serving.
Use any of your favourite E.D.SMITH SPA FRUIT® Jams & Spreads in the sandwich.