Peach Crostini with Prosciutto and Ricotta

Is there anything better than a sweet, juicy peach right smack in the middle of summer?  A gorgeous, fat peach that you can almost taste just from the velvety smell of it?  

We are in the midst of a bit of a peach controversy in our house due to this recent article in The New York Times.  The Southern husband was brought up deep in the heart of Georgia which is, as he has pointed out about a thousand times lately, The Peach State.

The teenager, however, is now a full-fledged member of the Clemson University community, located in the great state of South Carolina.  And according to the Times, South Carolina has shipped double the amount of peaches as Georgia this year.  And being the enthusiastic, faithful Clemson Tiger that she now is, she is throwing her hat into South Carolina's ring, peach-wise.

This character is also originally from South Carolina, where she was rescued as a wee puppy.

However, she will pretty much eat anything, anywhere, from anyplace, so she's not taking sides.  She'd also love it if someone would PLEASE throw that dang Frisbee for her already.

Personally,  I'd just like to note for the record that the state in third place, with 32,000 tons of peaches is, yes, New Jersey.  However, regardless of where you get your peaches, make sure you get some just so you can try this nifty little appetizer.  Toast up some thin slices of french bread and top them with a spoonful of ricotta cheese and some fresh ground pepper.  Now lay a few shreds of prosciutto on the cheese, drizzle with a little honey, and top with a peach slice or two.

It's enough to make the peach factions lay down their arms and come together for a quick snack!

Peach Crostini with Prosciutto and Ricotta, adapted slightly from Bon Appetit

• 12 slices french bread


• 1 ripe peach


• 12 tablespoons fresh ricotta


• Freshly ground black pepper


• 4 thin slices prosciutto


• Honey

1. Preheat ovem to 350.  Brush bread slices with olive oil and bake until just crisp, about 10 minutes.


2. Halve, pit, and thinly slice peach.


3. Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. 


4. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each.


5. Drizzle each with honey and top with 2 peach slices.

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