French baguette topped with ricotta cheese, prosciutto, peaches and thyme, toasted to a sweet perfection with honey drizzled on top--this is the appetizer of my dreams!
When I first mentioned these to my husband, he turned up his nose at the sound of it. I told him to just wait, knowing he would love them as soon as he tried them. You know what every wife's favorite words are to hear? "You were right, babe!" He helped me eat nearly all of this delicious little treats. They truly are incredible!
There's something special about prosciutto with fruit--any kind of fruit, really: blackberries, pears, plums. I've tried them all, and every pair is delicious, but I wanted to try prosciutto with peaches because that was one I hadn't yet tried; plus, Summer is fully flaunting it's summery thing down here in Mississippi, with the daily temperatures in the upper 90s, creeping its way into the 100s, too! Nothing says "It's Summer" any better than some fresh, juicy, sweet peaches.
The ricotta cheese is the perfect spread for these, too. Ricotta is very mild in taste, so it doesn't overpower any other flavors, but it's creamy enough to add a bit of comfort in every bite. The thyme and honey is just "the icing on the cake," so to speak, and gives the nicest sweet and 'herby' gourmet touch to the crostinis.
I cannot wait for you to try these!
1 French baguette, sliced into 1/2 inch pieces
15 ounce tub ricotta cheese
12 slices prosciutto
2 peaches, thinly sliced
drizzle of honey
1 tablespoon fresh thyme leaves
salt and pepper to taste
Preheat oven to 350 degrees.
Line a rimmed baking pan with parchment paper.
Using a spoon, spread ricotta cheese on slices of baguette bread.
Tear prosciutto slices in half; place on top of baguette slices with ricotta cheese (slightly crumpling the sliced prosciutto will add a little volume).
Top with 3 thin peach slices.
Drizzle each slice with honey.
Top with fresh thyme leaves, salt & pepper, to taste.
Bake for 10 minutes, or until cheese is slightly melted and baguette slices are crusty.