peach, prosciutto and ricotta crostini
Peach, prosciutto & ricotta crostini is the perfect summer appetizer to enjoy when the peaches are fresh and the weather is beautiful! Sweet and salty, crunchy and creamy, these easy-to-put-together toasts have it all.
Servings: 24 crostini
Ingredients
- 8 ounces whole milk ricotta
- .75 ounce fresh basil
- coarse salt and fresh cracked black pepper
- 1 tsp lemon juice, or to taste
- 1 baguette style loaf of bread
- 6 ounces prosciutto slices
- 3-4 firm ripe peaches, thinly sliced (do not peel)
- pomegranate molasses for drizzling
Instructions
- Whip up your ricotta with the basil in a small food processor until the basil is well incorporated and the cheese is a pale green. Add salt and lemon juice to taste. Note: I like to do this ahead so the cheese has a chance to chill. It will thicken as it chills.
- Thinly slice your bread on a slight angle to 1/3-1/2 inch.
- Toast the bread on both sides. I do this under a low broiler, but you can do it on a grill, or in a pan on the stove. Just pay attention so it doesn't burn.
- Assemble your crostini. First lay down a layer of the ricotta. Top with about half a slice of prosciutto. I like to fold and lightly twist the meat so it has volume and a pleasing shape on the toast. Finish with 2 slices of peach.
- Garnish each crostini with some small basil leaves and a sprinkling of fresh cracked black pepper. Just before serving you can drizzle with the pomegranate molasses. Serve asap!
Nutrition
Calories: 81 kcal · Carbohydrates: 7 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 9 mg · Sodium: 122 mg · Potassium: 62 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 153 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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