Peach, Prosciutto, & Ricotta Crostini
Adapted from Bon Appetit
12 ea. Slices
1 ea. Ripe peach
1 tbsp. Fresh ricotta
(preferably sheep’s milk)
ground black pepper
4 ea. Thin slices
As needed- Honey
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
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