Thursday, June 9, 2011

Dish | Peach, Prosciutto & Ricotta Crostini

This particular snack feels Italian in nature - mixing savory and sweet - but instead of the classic melon consider using peaches! It's simple and delicious and makes a perfect appetizer or small lunch for one. Knowing me, I'm probably going to make this 2 to 3 more times while Ryan is in Europe.

PEACH, PROSCIUTTO & RICOTTA CROSTINI  |  Recipe inspired by Bon App├ętit June 2011

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

1  |  Grill bread slices.

2  |  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.

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