Peach, Prosciutto and Ricotta Crostini

This is such a delightful starter; I think it would go well with a glass of prosecco. The peaches must be ripe and tasty for a good result. The bread should not be too thick- no thicker than 1/2″; I used the large round sliced Turano Italian bread, which is excellent for crostini and panini as well. I am not giving specific amounts- just make how much you need.

sliced Italian bread
EVOO for brushing the bread and for drizzling
1 peach, sliced very thinly (one peach goes a long way)
prosciutto or serrano ham, very thinly sliced
fresh ricotta
honey for drizzling
flaked salt (such as Maldon)
freshly ground pepper

Brush the bread slices with EVOO and either grill them until nicely crisp or use a panini maker to grill them. Let them cool for a bit; spread each slice with some ricotta cheese then drape a bit of prosciutto over the cheese. Put a couple thin slices of peach and drizzle the whole thing with some good quality extra-virgin olive oil and a little honey. Sprinkle with salt and freshly ground pepper. 

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