Peach, Prosciutto & Ricotta toast

The peaches we purchased today at the farmers market were absolutely perfect. The market was bustling with vendors and shoppers alike, always a fun time. Most of the produce is brought in from the farms that are inland. These crops are usually the ones that need more sun, like the peaches and corn.

Next we stopped at the local bakery in town that is open just two days a week from 10:am to 3:00pm. There is always a line out the door. By the time we stepped up to order they were already out of a few things. Gives the meaning early bird always gets the worm another point. (one of my mom’s favorite sayings) We picked up a loaf of bread and a caramelized hazelnut mini tart.

After tasting the first peach I decided to make an open faced sandwich with the peaches along with the fresh bread for lunch. I paired them with prosciutto, ricotta cheese; along with a drizzle of honey and topped with honey sweetened sliced almonds. I bet this would be just as good if not better replacing the ricotta with mascarpone cheese or even a combination of the two. I will make this again and again, it is a wonderful lunch and would be great as an appetizer.

*This recipe is not completely mine, I saw something very similar in a restaurant before, do not remember which one.

Enough for 2 people

Ingredients:

2 slices of whole wheat or sourdough bread
1 ripe peach
4 tablespoons fresh ricotta (preferably sheep's milk)
2 thin slices prosciutto
1 teaspoon honey sliced almonds

To prepare:

Toast or grill bread slices.
Halve, pit, and slice peach.
Spoon about 2 tablespoons ricotta onto each toast. Top with prosciutto and then peach slices. Drizzle each with honey and top almond slices.