Ever since moving into the new place, we’ve been doing tons of entertaining, and I’ve begun to tire of my normal collection of go-to appetizers. I’ve done every incarnation of a cheese plate imaginable, and the nuts/olives/nibbles bowls are feeling a bit stale. SO…when we invited friends over for an Italian feast last week, I couldn’t wait to try an oh-so-unexpected peach, prosciutto & ricotta crostini from this month’s bon appétit. You know that classic summer combo of melon & ham? Well, these little toasties turn it up a notch with candy-sweet peaches and ricotta that’s so creamy it should almost be dessert. Follow the jump for more images and the recipe.
Peach, Prosciutto & Ricotta Crostini
- 12 thin slices ciabatta (try to find artisanal loaves from a bakery)
- 1 ripe peach
- Fresh sheep’s milk ricotta (I am addicted)
- thin slices of prosciutto
- Brush ciabatta on both sides with olive oil and grill for 1 minute per side.
- Halve, pit and thinly slice peach. Spoon 1 tbsp ricotto onto each toast and sprinkle with freshly ground black pepper.
- Tear prosciutto into feathery pieces and drape a few slices over ricotta. Top with 2 peach slices and drizzle with honey.