Peach Crostini with Prosciutto and Ricotta


  • 12 slices french bread
  • 1 ripe peach
  • 12 tablespoons fresh ricotta
  • Freshly ground black pepper
  • 4 thin slices prosciutto
  • Honey


  1. Preheat ovem to 350. Brush bread slices with olive oil and bake until just crisp, about 10 minutes.
  2. Halve, pit, and thinly slice peach.
  3. Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper.
  4. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each.
  5. Drizzle each with honey and top with 2 peach slices.