This is really pretty to serve as a first course instead of soup or salad.

Ingredients:

• 1 pkg frozen puff pastry, thawed (two sheets)
• 6 oz thinly sliced prosciutto
• 1 1/3 c ricotta cheese
• ½ tsp kosher salt, divided (¼ tsp + ¼ tsp)
• 1 ¾ lb ripe tomatoes, peeled and chopped (multi colored if possible)
• 4 tsp olive oil
• 1 Tab chives, thinly sliced on a diagonal
• 2 Tab fresh basil, chopped
• ½ tsp lemon zest

Directions:

1. Preheat oven to 400°.
2. Roll each sheet of pastry slightly to smooth creases.
3. Place both sheets on baking sheets lined with parchment paper.
4. Cover pastry with another piece of parchment paper and a metal cooling rack turned upside down.
5. Bake until pastry is golden (but not completely cooked), about 15 minutes.
6. Remove cooling rack and top sheet of parchment.
7. Arrange prosciutto on pastry to cover.
8. Return to oven and bake until pastry is golden brown with no raw-looking spots in center, about 15 minutes. Prosciutto will shrink.
9. Remove prosciutto and chop into small pieces.
10. Gently press down any large air bubbles.
11. Cool at least 10 minutes.
12. Combine ricotta, pepper, lemon zest, and ¼ tsp salt in a bowl.
13. Dollop small spoon fulls of ricotta evenly over pastry, leaving border clear, then smear ricotta a bit. (It shouldn’t cover completely.)
14. Sprinkle with prosciutto.
15. Drain tomatoes and sprinkle over ricotta and prosciutto.
16. Sprinkle with remaining salt.
17. Drizzle with olive oil and sprinkle with chives and basil.
18. Cut each piece into 6 pieces.

Serves: 12

Source: Sunset Magazine, August 2013