Ingredients
▢ 1 Baguette
▢ 1 ½ cups Whole Milk Ricotta
▢ ¼ cup NPA Honey
▢ 1/8 teaspoon Salt (and more for seasoning)
▢ ½ lb. Prosciutto (sliced thin)
▢ Fresh Peaches
▢ 1/8 cup Pistachios (chipped)
▢ 1 ounce fresh Basil for garnish
Instructions
1. Preheat oven to 350 F
2. Cut your baguette into ¼ inch slices. Lay bread slices flat on a baking sheet and spray (or brush) with oil. Season the slices with just a bit of salt. Toast in the pre-heated oven for 8 minutes.
3. Crisp your prosciutto: Lined rimmed baking sheet with parchment paper. Place the thinly sliced prosciutto on the baking sheet, being sure there is no overlap. Bake prosciutto for 9 to 12 min, or until they start to shrivel and get firm. Let cool.
4. Combine the Ricotta, Honey, and Salt in a food processor (with a blade attachment) or high power blender. Pulse until just combined. You don’t want to over mix the ricotta or it will become runny and fall through any air holes in your crostini.
5. Once your crostini has cooled, top them with a dollop of the ricotta mixture, a slice of prosciutto, peach slice, drizzled honey, chopped pistachios and basil leaf. Place crostini on a tray and drizzle with more honey. Enjoy!