Prosciutto and Ricotta Tartine with Mandarin-Honey Marmalade

We dreamed up this killer tartine while thinking of new ways to use one of our favorite marmalades. Though we think it’s best when made with sweet Satsumas, the recipe will work with any variety of orange. You’ll end up with more marmalade than you need for this tartine, but that’s a great thing–there are so many delicious uses for it! Naturally, it’s wonderful spread on a thickly buttered slice of sourdough toast or slathered on crispy roasted chicken thighs during the last 15 minutes of cooking. It also pairs so well with cheese: crumble up a little aged Manchego and stir in a spoonful of the marmalade, a drizzle of extra-virgin olive oil, some chopped fresh rosemary, and freshly cracked black pepper to taste. You can eat this mixture on its own or spoon it onto crostini. Before you know it, the marmalade jar will be empty!


  • ½ cup ricotta cheese
  • 1/8 teaspoon fine sea salt
  • 2 pieces sourdough bread, sliced ½-inch-thick and toasted
  • 2 tablespoons Mandarin-Honey Marmalade (recipe follows)
  • 2 slices prosciutto ham
  • Makes about 1 ½ cups
  • 2 ounces Satsuma mandarin orange peels ( 6 to 7 medium oranges)
  • ½ ounce lemon peel (1 medium lemon)
  • 1/8 cup strained fresh lemon juice (about 1 medium lemon)
  • 2 cups strained Satsuma mandarin orange juice (about 12 medium mandarins)
  • 1 cup raw honey


  1. TARTINE —In a small bowl, season the ricotta with the salt. Stir to combine. Divide the ricotta between the two slices of toasted bread and smooth with a knife. Top each with 1 tablespoon of the marmalade, and gently spread it over the ricotta. Top each with a slice of prosciutto and serve immediately.
  2. MANDARIN-HONEY MARMALADE — Using a sharp pairing knife, scrape the white pith off of the mandarin and lemon peels. Cut the peels into 1/16-inch-thick slices. Place the peels in a 1-quart pot and cover them with 2 cups of water. Bring the water to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Drain the peels in a strainer and return them to the pot. Repeat this process of simmering the peels 2 more times to remove the bitterness and soften them.
  3. Transfer the peels to a 4-quart Dutch oven, and add the lemon juice, mandarin juice, and 1 cup of water. Place the pot over a medium-high heat, bring the mixture to a simmer, and cook, stirring frequently, until some of the liquid has evaporated, 20 to 25 minutes. Secure a candy thermometer to the side of the pot and add the honey. Boil, stirring frequently, until the thermometer reaches 220°F, about 15 minutes. The marmalade should be thick and bubbling rapidly, and the color will begin to turn from soft orange to gold. Transfer the marmalade to a sterilized 8-ounce jar. Let cool to room temperature. The marmalade will keep in the refrigerator for 2 weeks.