One more peachy recipe – Peach, Prosciutto and Ricotta Crostini

Quick – before the peaches are gone for the season!!  This looks so good, and so simple.  From



  • 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)
  • Honey


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.
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