Tomato Tomatoe

Peach, Prosciutto & Ricotta Crostini

I’m all about making easy and delicious appetizers. During the summer months, I spend a lot of my time cooking outside on the BBQ because cooking on the BBQ is quick and there’s virtually zero clean up. That’s why I love this Peach, prosciutto and ricotta crostini, it’s a quick and easy summer appetizer. It highlights beautiful summer peaches in the best way. When you grill the peaches, they slightly caramelize and pair perfectly with the salty prosciutto. These are a super addicting snack and they’re great to bring over to a backyard BBQ. I like using whipped ricotta for these but they’re also amazing with burrata! You really can’t go wrong with this appetizer, it uses a few ingredients and comes together in no time.

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Peach, Prosciutto & Ricotta Crostini

Ingredients

• 1 baguette, sliced
• 5-6 peaches, sliced in half
• 10-12 slices of thinly sliced prosciutto
• honey for drizzling
• fresh thyme
• Maldon salt
• olive oil
• 1 1/2 cups whipped ricotta
• zest from 1 lemon
• 1 garlic clove
• salt and pepper

Directions

1. Preheat the oven to 375° F. Slice the baguette and brush on both sides with olive oil. Arrange on a baking sheet and bake in the oven for 10-15 minutes until crisp and golden.
2. To make the whipped ricotta, add ricotta, lemon zest, garlic, salt, pepper and olive oil to a food processor. Blend until smooth and creamy.
3. Slice the peaches in half and remove the pit. Grill them cut side down on the BBQ until they have a slight char. This should take 3-5 minutes.
4. Slice the peaches and assemble the crostini by adding whipped ricotta, a small piece of prosciutto, a peach slice and drizzle with honey. Sprinkle with fresh thyme and Maldon.