Back to Recipes
Peach-Prosciutto Crostini
Nancy Root Miller
10 minutes
8 pieces
BeginnerI'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.
Total Steps
4
Ingredients
5
Tools Needed
5
Related Article
Summer bash: peach-prosciutto crostiniIngredients
- 1 piece peach
- 4-5 slices prosciutto
- 1/2 baguette long, thin baguette
- 2 tablespoons olive oil
- 1/2 cup ricotta
Instructions
1
Step 1
about 10 minutes
Heat the oven to 400 degrees F. Spread the prosciutto on a parchment-lined cookie sheet and toast until the prosciutto is crisp and slightly browned. Remove to paper towels to cool. When room temperature, break into roughly 1-inch shards.
2
Step 2
until golden
Meanwhile, slice the baguette 1/2-inch thick. Brush lightly with olive oil and toast until golden. Cool to room temperature.
3
Step 3
Thinly slice the peach; no need to peel it.
4
Step 4
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.
Tools & Equipment
oven
cookie sheet
parchment paper
paper towels
toaster oven