You can make these Open Faced Montaditos with toasted baguette or plain baguette slices. I made this presentation with plain baguette and spread each slice with soft unsalted butter, This lets you make the small bites ahead without worrying about the slices becoming soggy. Get the best, lightest color prosciutto you can, as the darker, more aged prosciutto can be saltier. This is a lovely small bite, and goes great with just about any other dish for a tapas party.
Tip : You can also toast the baguette slices, allow to cool completely, then spread with softened butter. This would make it 'crostini'.
Ingredients
- 1/2 French baguette sliced on an angle
- 2 tbsp soft unsalted butter
- 1 fresh peach or nectarine, thinly sliced
- 1 half lemon juiced
- 1/2 cup ricotta cheese
- 3-4 slices pink prosciutto torn into smaller slices
- black pepper
Instructions
- Gather all ingredients before starting recipe.
- Slice baguette on an angle into slices that are about 2 bites large.
- Slice peaches or nectarines into thin slices about the size of the baguette and place in a bowl. Squeeze a half of a lemon on the slices to prevent browning and cover with cling wrap until ready to assemble.
- Mix 1/2 cup of ricotta with plenty of fresh black pepper.
- Spread each baguette with a thin layer of butter, this will prevent the bread from becoming soggy if you are preparing ahead of serving.
- Spread a layer of ricotta on the buttered baguette slices.
- Tear prosciutto into smaller pieces and fold 2 small pieces on each slice of bread. The idea is to make the prosciutto about the size of one bite. You can arrange the baguette slices on a serving platter at this point and loosely cover with a sheet of parchment paper until you are ready to serve.
Serving
- Top each slice of baguette with a slice of peach, sprinkle with freshly ground black pepper.
