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Buffet Peach, Prosciutto & Ricotta Crostini

Buffet Peach, Prosciutto & Ricotta Crostini is inspired by way of the Italian aggregate of fruit and ham (suppose melon and prosciutto) through the manner of Georgia.

Buffet Peach, Prosciutto & Ricotta Crostini

Buffet Peach, Prosciutto & Ricotta Crostini

INGREDIENTS

    • 12 slices ciabatta bread
    • 1 ripe peach
    • 1 tablespoon fresh ricotta (preferably sheep’s milk)
    • Freshly ground black pepper
    • 4 thin slices of prosciutto
    • Honey

PREPARATION

    1. Grill bread slices.
    2. Halve, pit, and thinly slice peach.
    3. 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.

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