Lemon Ricotta French Bread with Amaretto Syrup and Crispy Proscuitto
2/3 cup creamy Ricotta cheese
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sugar
8 thin slices of white bread (like Pepperidge Farm)
2 eggs
4 tablespoons butter
About 16 thin slices of Proscuitto
1/2 cup maple syrup
1/3 cup Amaretto liqueur (almond)
In a small bowl, mix together Ricotta, lemon and sugar. Divide the mixture among 4 slices of bread, reserving a little for garnish. Top with remaining four slices of bread. In another bowl, beat eggs, Dip sandwiches in egg and, in a large skillet, fry in butter until nicely browned, turning once. Meanwhile, crisp Proscuitto in a frying pan with a little olive oil. Heat syrup on low heat, stirring in Amaretto. To serve, top each French toast sandwich with a dollop of the ricotta mixture and pour syrup over. Serve with Proscuitto - and don't forget a cup of strong espresso. Serves 4.