What a fantastic combination, very Italian and easy to make. During the summer when I can get ahold of ripe peaches, I substitute for the pears.
Good extra-virgin olive oil
12 slices ciabatta bread
1 ripe Anjou pear, thinly sliced
12 oz. ricotta cheese
6 slices of prosciutto, torn into pieces
Freshly ground black pepper
Honey for drizzling
Drizzle each slice of ciabatta with olive oil and grill to golden brown. Spoon about 1 oz. of ricotta onto each slice of toast. Sprinkle with pepper and drape a few slices over the ricotta on each. Drizzle each with honey and top with 2 slices of pear. Serve and Enjoy!
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