60°F
Sponsored by

WMBD News

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
slices.


Page: [[$index + 1]]
comments powered by Disqus

Gas Prices

Station Address [[fuelTypeSearched]] Price Updated
[[gas.StationName]] [[gas.Address]] [[gas.RegularPrice | currency]] [[gas.MidPrice | currency]] [[gas.PremiumPrice | currency]] [[gas.DieselPrice | currency]] [[gas.LastUpdated]]