Peach, Prosciutto & Ricotta Crostini
- 4 sliced prosciutto
- 1 ripe peach
- freshly ground black pepper
- 12 slices ciabatta bread
- 1 tablespoon fresh ricotta cheese (preferably sheep's milk)
Grill bread slices. 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.