Persimmon Crostini's with Ricotta and Prosciutto - The Good Grocer

Ingredients

• 1 (400g) container ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon fresh lemon juice
• ¼ teaspoon sea salt
• Pinch of pepper
• 1 baguette or crusty bread, cut into rounds
• Olive oil for brushing
• 4 pieces of thinly sliced prosciutto
• 2 fuyu persimmons, sliced into rounds, then in half
• 1 tablespoon chopped fresh mint