Peach, Prosciutto, and Ricotta Crostini
Signing the cookbook, teaching the class and eating well.
Jill and I are honored and thrilled that our new cookbook was selected for the KMOX Charlie Brennan & Fontbonne University Book Club, Book of the Month! We had a great time getting to know Charlie in the KMOX radio studio last Friday. Jill and I were on air for about 20 minutes and we discussed everything from recipes to birds in our blueberry field! We even took a few calls from listeners. Very fun!
Although it was hard to choose, Jill and I narrowed it down to three recipes to feature from the Eckert Family Summer Cookbook. I am sharing the one we started with because it is such a great appetizer! Sweet peaches, creamy ricotta and salty prosciutto partner so deliciously. We sure hope you enjoy it as much as our friends from KMOX did.
Thank you Charlie Brennan and KMOX for a fun day of recipe talk!!
12 slices Eckert’s mini baguette
2-3 Tbs. fresh ricotta
Freshly ground black pepper to taste
4 thin slices of prosciutto
1-2 Tbs. Eckert’s Pure Honey
24 slices ripe peaches, peeled and sliced
Preheat oven to 400°F. Brush both sides of sliced bread with olive oil. Bake 4 to 6 minutes. Flip bread. Bake 4 to 6 minutes more. Remove from oven and cool. 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-covered toast. Drizzle each with honey and top with 2 peach slices. Makes 12 servings.