Peach, Prosciutto & Ricotta Crostini

Peach, Prosciutto & Ricotta Crostini
Photo by Romulo Yanes


  • 4 sliced prosciutto
  • freshly ground black pepper
  • 12 slices ciabatta bread
  • 1 ripe peach
  • honey
  • 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.

View full recipe at Epicurious


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