Adapted from Bon Appetit, we used a soft goat cheese (infused with lavander and honey from the FM) where they used ricotta.  Also we used more peach and prosciutto per bread slice, which was messier, but yummier, of course.


12 slices of ciabatta

Olive oil

2 ripe peaches

6 – 8 oz. soft goat cheese

freshly ground black pepper

6 thin slices prosciutto



Prepare grill or broiler.  Brush bread with olive oil and grill or toast on both sides.   Halve, pit and slice peaches.  Spread goat cheese on toasted bread, sprinkle with pepper.  Arrange torn prosciutto slices and peach slices on top of goat cheese.  Drizzle with honey.  Serve.

Printer Friendly version: PEACH, PROSCIUTTO CROSTINI




One response to this post.

  1. Oh wow. This sounds wonderful!!!


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