Hot honey pairs beautifully with peaches, prosciutto, and ricotta atop warm, grilled bread.
Ingredients
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1 La Brea Take & Bake French Baguette, cut into ¼-inch slices on a bias
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4 slices prosciutto
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½ cup whole milk ricotta cheese
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2 tablespoons sour cream
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1 tablespoon olive oil, plus more for brushing and drizzling
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1 lemon, zested
- Salt, to taste
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Freshly ground black pepper, to taste
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4 large peaches, cut into ¼-inch wedges
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Fresh basil, for garnish
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Hot honey, for drizzling
Preparation
- Preheat oven to 400°F and line a sheet pan with tin foil.
- Lay prosciutto on prepared sheet pan and bake until crispy, 6 to 8 minutes. Remove and let cool.
- In a small bowl, mix ricotta, sour cream, 1 tablespoon olive oil, and lemon zest. Season to taste with salt and pepper. Keep refrigerated until ready to use.
- Preheat a grill or grill pan to medium-high heat. Arrange baguette slices and peach slices on a sheet tray. Brush on both sides with olive oil and season with salt and pepper. Place baguette slices on grill and cook until lightly charred, 2 to 3 minutes per side. Remove from grill and repeat until all baguette slices are cooked. Next, arrange peach slices on grill and cook until lightly charred, 2 to 3 minutes per side. Remove from grill.
- Arrange grilled bread on a serving platter. Top with a generous tablespoon of the ricotta mixture, then top with peach slices. Crush the prosciutto in your hand and sprinkle on crostinis. Garnish with fresh basil, hot honey, black pepper, and more olive oil. Serve immediately.
Recipe, photos, and video by Sara Tane.
