Recipe #67 - Peach, Prosciutto & Ricotta Crostini

This is a quick, easy and refreshing lunch or appetizer recipe that I found on Epicurious.com. They stated that it was inspired by the Italian combination of fruit and ham. Since it's made with Georgia peaches, I think we can put it into the "Italian American" cuisine category.

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.

Rating: 6
Time: 15 minutes
Serves: 12
Ingredients:
12 slices ciabatta bread
2 ripe peaches
12 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices of prosciutto
Honey