Peach, Prosciutto & Ricotta Crostini
1 ripe peach
1 tablespoon fresh ricotta
Freshly ground black pepper
4 thin slices of prosciutto
Preheat oven to 400F. Brush both sides of bread with olive oil. Bake 4-6 minutes. Flip bread. Bake 4-6 minutes more. Remove from oven and cool bread on racks. Halve, pit, and thinly slice 1 ripe peach. Spoon fresh ricotta onto each slice of toast and sprinkle with pepper. Tear the prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with two peach slices. Makes 12.