-
Peach, Prosciutto and Ricotta Crostini
These amazing appetizers were the happy result of an experiment. Sweet, salty, tangy, creamy, crunchy, buttery-smooth, all in one bite. The pleasure is enhanced by its limited availability: these crostini can only be made with fresh, in-season peaches. (Okay, in-season nectarines will also work. Or maybe really ripe pears? Hmm….) Ingredients
- 4-5 slices prosciutto
- 1/2 of a long, thin baguette
- 2 tbs. olive oil, for brushing crostini
- 1/2 cup ricotta (homemade if at all possible; it’s much better)
- 1 fresh, firm, ripe peach
Directions
- Heat the oven to 400 degrees F. Spread the prosciutto on a parchment-lined cookie sheet and toast for about 10 minutes, until the prosciutto is crisp and slightly browned. (If youâre making the pesto crostini as well, toast double the amount of prosciutto.) Remove to paper towels to cool. When theyâre room temperature, break them into roughly 1-inch shards.
- Meanwhile, slice the baguette 1/2-inch thick. Brush lightly with olive oil and toast until golden. (I did this in my toaster oven; you could also just leave the oven at 400 degrees and toast the crostini on the same cookie sheet that you used for the prosciutto.) Cool to room temperature. Thinly slice the peach; no need to peel it.
- Spread each toasted baguette slice thickly with ricotta. Add a few shards of prosciutto, and top with a slice of peach. Serve at room temperature within a few hours of making them.
Share Recipe
Similar Recipes
Leave a review or comment
){kind=small}
