Peach, Prosciutto & Ricotta Crostini
4.6
(21)
Photo by Romulo Yanes
This is inspired by the Italian combination of fruit and ham (think melon and prosciutto) by way of Georgia.
Recipe information
Yield
Makes 12 servings
Ingredients
12 slices ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices of prosciutto
Honey
Preparation
Step 1
Grill bread slices.
Step 2
Halve, pit, and thinly slice peach.
Step 3
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.
Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
Recipe notes
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