Prosciutto & Peach Ricotta Toast
This recipe is really just an excuse to use the delicious peaches I got this week. I love them this time of year. This is a perfect appetizer… or entire meal if you’re like me and love an appetizer dinner.
Italian bread lworks best, but all I had was a baguette.
Serves: 2 - 3 People (Very Easy To Adjust)
Cook Time: 15 Mins
Ingredients (for 7 Small Toasts):
Sliced Baguette or Italian Bread
7 Tbspns Ricotta Cheese (Fresh Ricotta is HIGHLY recommended. It makes a difference)
3-4 Fresh Mint Leaves, Chopped
2 Tspns Honey
1 Tspn Hot Honey (Optional - I used Mike’s which I love)
1 Tspns Black Pepper (Optional)
2 Tspns Salt
Olive Oil
Rub the bread in olive oil and toast under the broiler on high for about 30 seconds per side. Put those on the side.
Add the salt and pepper to the ricotta (you can add the mint into the ricotta here too, if you prefer). Whip the ricotta for 5-7 minutes. You want it to be nice and light.
3. Thinly slice the peaches. Lightly brush the peaches with olive oil and either grill them or broil them on high for about 30-45 seconds.
4. Spread the ricotta on top of the toasts. Top with a piece of prosciutto, peach, and mint.
5. Drizzle everything with honey.
Eat all of it in one sitting…. Or don’t if you have an immense amount of willpower.
