Peach, Prosciutto & Ricotta Crostini

Ingredients

  • 12 slices ciabatta bread
  • 1 ripe peach
  • 1 tablespoon fresh ricotta (preferably sheep's milk)
  • Freshly ground black pepper
  • 4 thin slices of prosciutto
  • Honey

1. Grill bread slices. 2. Halve, pit, and thinly slice peach. 3. 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.

View full recipe at SpringPad

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