Recipe: Peach, Prosciutto and Ricotta Crostini

From Epicurious 


12 slices ciabatta bread

1 ripe peach

1 tablespoon fresh ricotta (preferably sheep's milk)

Freshly ground black pepper

4 thin slices of prosciutto



Grill bread slices. Halve, pit, and thinly slice peach. 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.