Peach Toast with Ricotta, Prosciutto and Honey

Peach Toast with Ricotta, Prosciutto and Honey

This recipe was included as part of the Fruit Pruning Class taught at the Brown County Central Library February 20244
Prep Time 10 minutes
Cook Time 3 minutes
Course Appetizer
Cuisine Italian
Servings 6


  • 6 thick slices local crusty grain bread toasted
  • ¾ cup local ricotta con latte
  • 12 slices prosciutto
  • 2 peaches pitted and thinly sliced (24 slices)
  • Local honey
  • 1 tablespoon finely chopped roasted pistachios


  • To assemble, spread about 2 tablespoons ricotta on each toast. Layer each with 2 slices prosciutto and 4 peach slices. Drizzle with honey and sprinkle with pistachios before serving.
Keyword cocktail, old fashioned, local, shrub, winter, honey, peach, prosciutto, ricotta, toast

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