Peach, Tomato and Ricotta Crostini
Ingredients
- 4 slices or ciabatta or sourdough bread
- Olive oil for the bread
- About ¾ cup fresh ricotta (preferably sheep's milk)
- 1 ripe peach
- 1 ripe tomato
- Drizzle of honey
- Freshly ground black pepper
- Coarse sea salt I like Maldon
Instructions
- Brush the bread slices with olive oil.
- Preheat the grill and grill the bread slices on each side for 2-3 minutes.
- Spoon about 2-3 tablespoon ricotta onto each toast.
- Halve, pit, and thinly slice peach. Slice the tomato.
- Layer with peaches and tomato slices.
- Drizzle with honey and sprinke with pepper and coarse salt.