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