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
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.
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