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
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. Remove to paper towels to cool. When they’re 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.
I've been playing with versions of homemade ricotta recently. This recipe was a way to combine the creamy, slightly lemony homemade ricotta with crisp, salty toasted prosciutto and succulent fresh peaches. Pure heaven.
about a dozen
Thursday, August 25, 2011 - 1:29pm