Summer is NOT over until September 22nd, therefore, here is an easy appetizer dish you can put together with juicy, grilled peaches and some ricotta, and prosciutto! Yum!
-2 Peaches, sliced
-1 baguette, 1/2 inch slices
-Ricotta cheese, 15 oz
-Prosciutto, 4-6 slices
-Extra virgin olive oil
-Fresh cracked black pepper
-Optional: fig balsamic glaze
Step 1. Preheat oven to 350 degrees. Place bread slices onto a cookie sheet and drizzle with olive oil and sprinkle with salt and pepper. Toast in the oven for about 8-10 minutes or until the edges begin to lightly brown.
Step 2. Place the peach slices on a grill pan (or on a grill) about 1-2 minutes on each side or until grill marks appear.
Step 3. Let the crostini cool slightly before placing about a spoonful of ricotta cheese on each.
Step 4. Roll or fold the prosciutto to the size of your crostini and place on top of the ricotta. Top with peaches.
Optional: drizzle a fig balsamic glaze on top: