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