It’s stone fruit season!
Cherries, peaches, plums whathaveyou, I’m obsessed with all of them. And while I love the traditional baked goods that frequently make use of these beauties, my favorite way to enjoy them is cut fresh and as unadulterated as possible.
This recipe is one that really lets the season’s best fruit shine. You could certainly substitute the peaches in this recipe for your favorite. I’d recommend stopping by the farmers market and sniffing out the freshest juiciest crop.
1-2 ripe peaches
1 baguette ( cut in to crostini rounds)
1 cup ricotta cheese
3-4 thin slices of prosciutto
fresh cracked pepper
All you have to do is assemble!
You can buy already toasted crostini rounds, or crisp them up yourself. I crisped mine in a pan with a little unsalted butter.
Layer as follows:
*I could have done the balsamic drizzle at the end of course, but I wanted to preserve the beautiful color of the peaches, plus I only wanted a tiny kiss of the flavor.