I stumbled upon this beautiful Bon Appetit recipe on The Kitchn and my mouth has been watering since. Salty prosciutto, sweet peaches and ground pepper – delish!
Recipe by the Bon Appétit Test Kitchen
12 slices of ciabatta bread
1 ripe peach
12 tablespoons fresh ricotta (preferably sheep’s milk)
Freshly ground black pepper
4 thin slices prosciutto
Grill bread slices.
Halve, pit, and thinly slice peach.
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.