One more peachy recipe – Peach, Prosciutto and Ricotta CrostiniPosted: August 27, 2011
Quick – before the peaches are gone for the season!! This looks so good, and so simple. From epicurious.com.
- 12 slices ciabatta bread
- 1 ripe peach (sliced very thin)
- 1/2 cup fresh ricotta (preferably sheep’s milk)
- Freshly ground black pepper
- 4-6 thin slices of prosciutto (about 1/4 lb)
Grill bread slices. (I would probably brush with Olive Oil for more flavor)
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.
Recommended with Pinot Grigio or Rose, but I think this could go with lots of wine choices.
Read More http://www.epicurious.com/recipes/food/views/Peach-Prosciutto-Ricotta-Crostini-365769#ixzz1WA98k0vh