Peach, Prosciutto and Ricotta Crostini

Tuesday, August 9, 2016


Every Sunday morning I wake up and have to fight the urge to go out for brunch (we're recently obsessed with this spot down the street from us). Usually, I stumble into lunch hours, completely unsatisfied with my too-liquidy oatmeal or stale cereal, but this Sunday's homemade concoction left little to be desired. This peach, prosciutto and ricotta crostini is equal parts sweet and savory, a perfect combination of the most difficult brunch decision. Also, it required no wait or hefty bill and can be eaten in bed. Not sure what more you could ask for ;-)

Ingredients (serves one): 
1 slice ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta 
Freshly ground black pepper
1 thin slice of prosciutto 

Directions: 
Toast bread. 

Halve, pit and thinly slice peach.

Spoon 1 tablespoon ricotta onto toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle with honey and top with two-three peach slices.

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