Peach, Prosciutto and Ricotta Crostini

note: More photos and recipes from the family vacation will be posted soon! Thanks for all of your comments on Top Family Chef-we had so much fun!

Dan and I were excited about a quiet weekend after a month of family events. I spent Saturday morning going through a backlog of magazines and seeing which recipes I wanted to replicate. There were too many for me to make them all.  Since I was planning to make another (two) rounds of ricotta and we’re in the middle of peach season, I decided to try out this crostini recipe from Bon Appetit first.crostini9

My decision was validated while we were shopping for the ingredients at Whole Foods.  We had selected a fresh made baguette and were at the meat counter getting the prosciutto sliced when the nice clerk asked us what we were going to make with it.  After I told them, they couldn’t stop talking about how delicious it sounded.  They were still discussing it when we came back a few minutes later.

I am happy to report that it did not disappoint. We ate all of the bread and prosciutto before our entrée had finished cooking.

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Peach, Prosciutto and Ricotta Crostini
Adapted from Bon Appetit
 
Directions
Sliced and toasted baguette
A small bit of homemade Ricotta
A few drops of honey
One crack of freshly ground black pepper
A small piece of prosciutto
Two slices of peaches (not pictured-the peach monster struck before I could get a slice for the beauty shots!)
 
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