Categories: appetizers, dinner, gourmet, guests, hors d'oeuvres

Ingredients

• 12 slices ciabatta bread
• 1 ripe peach
• 1 tablespoon fresh ricotta (preferably sheep's milk)
• Freshly ground black pepper
• 4 thin slices of prosciutto
• Honey

Directions

1. Grill bread slices.

2. Halve, pit, and thinly slice peach.

3. 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.

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