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Peach Crostini with Prosciutto and Ricotta


Ingredients

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

Instructions

  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.