Difficulty: Easy - for beginners
Dietary guidance: n
-2 fresh ripe Peaches-yellow or white (whichever you prefer)
-¼ lb thinly slice prosciutto
-½ cup Ricotta Cheese
-¼ cup fresh basil
-1 ficelle baguette
-Fig Balsamic Vinaigrette
-Cut the peach in half and remove the pit. Cut each half in half again. Set each quarter on its side and thinly slice each quarter. You will end up with several thin crescent shaped slices of peach. Set aside.
-Rinse and pat dry the basil and cut chiffonade style. Set aside.
-(Ficelle is a skinny baguette, though a regular baguette will do if you canâ€™t find one) Thinly slice the baguette in ¼â€ to ½â€ slices. Next spread a layer of ricotta on the each slice.
-Gently tear the prosciutto in half or in thirds depending on the size of each piece. Place a piece of prosciutto on each slice of baguette, (You might need to fold the prosciutto in half so it will fit on the slice of bread)
-Top each crostini with a slice of peach. Place the crostini on a serving plate and sprinkle the basil over top.
-Just before serving drizzle the Fig Balsamic over the plate. Be sure each piece is lightly sprinkled with balsamic. Garnish the plate with a sprig of fresh basil and Serve immediately.