• 3 slices Turano Pane Turano
• 1 cup whole milk ricotta cheese
• 2 tablespoons honey (plus more for drizzling)
• Flaky sea salt and black pepper
• 6 - 8 tablespoons fig preserves / jam (optional)
• 3 ounces prosciutto, torn
• 1 cup pomegranate arils
• Fresh thyme, for serving

① Preheat the oven to 325 degrees.
② In the bowl of a food processor or blender, pulse together the ricotta and honey until smooth and creamy. Season with salt and pepper.
③ Cut the Pane Turano slices into triangles, place on a baking sheet and toast until golden.
④ Once toasted, arrange them on a serving plate. Spread each with the whipped ricotta, add a small amount of fig preserves, then top with a piece of prosciutto.
⑤ Sprinkle the pomegranate arils and fresh thyme over the crackers.
⑥ Serve, drizzled with extra honey and a pinch of flaky sea salt.