Ricotta, Basil, Sun-Dried Tomato and Crispy Prosciutto Tea Sandwiches – Anolon

Ingredients

• 2 tablespoons +1 teaspoon extra virgin olive oil
• 10 thin slices prosciutto , about 5 ounces
• 1 1/2 cups ricotta cheese
• 1/2 cup oil packed sun-dried tomatoes, drained and chopped
• 1/3 cup freshly grated Pecorino Romano cheese
• 1/4 teaspoon salt
• 1 large sourdough boule, cut into 16 slices
• 16 large fresh basil leaves, (plus extra if needed)