Peach, Prosciutto & Ricotta Crostini

(from Dreamy346’s recipe box)


Serves 12 people

Categories: appetizers, dinner, gourmet, guests, hors d'oeuvres


  • 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


  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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