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Peach, Prosciutto, & Ricotta Crostini

Chef Keith cooks with a summer staple.

Peach, Prosciutto, & Ricotta Crostini

Adapted from Bon Appetit

12 ea.  Slices
ciabatta bread

1 ea.  Ripe peach

1 tbsp.  Fresh ricotta
(preferably sheep’s milk)

TT  Freshly
ground black pepper

4 ea.  Thin slices
of prosciutto

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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