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.