Wednesday, June 1, 2011

#43 - Peach, Prosciutto, and Ricotta Crostini

Well, like we promised yesterday, we had guests over for dinner today. It was old Villa friends!

For something Italian-y, we decided to make some crostini as an appetizer. (And there'll probably be chocolate chip pecan cookie bars for dessert. Shhhh!)

Peach, Prosciutto, and Ricotta Crostini

From Bon Appetit
This was actually the most rushed recipe that we've made because we had to cook it on the spot with our Villa friends already over. That means we didn't have that much time to take the photos, and we forgot to put the olive oil in this shot.
It's actually a really simple recipe - you toast some bread, put some olive oil on it, plop some ricotta on there, plop some prosciutto on there, plop some peaches on there, and drizzle some honey on top.
But despite its simplicity, they were really good. They were a perfect summer appetizer, and now that it's June and school's almost over, they were especially satisfying.
Want a simple snack? Check this out:
  • 12 slices ciabatta bread, 1/2 inch thick
  • Olive oil
  • 1 ripe peach, pitted and sliced thinly
  • 12 Tbs ricotta cheese
  • Freshly ground black pepper
  • 4 thin slices of prosciutto, torn into smaller pieces
  • Honey
  1. Toast or grill the slices of bread and then lightly brush with olive oil.
  2. Spoon 1 Tb of ricotta cheese onto each slice of bread and sprinkle with freshly group black pepper.
  3. Drape some of the prosciutto on top of each piece of toasted bread.
  4. Drizzle each piece with some honey and top with 2 peach slices.

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