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Peach Toast
Peach Toast makes for the perfect bite: juicy, sweet peaches; crunchy toast; creamy, minty ricotta; salty prosciutto; bitter arugula; acidic balsamic reduction.
Peach Toast makes for the perfect bite: juicy, sweet peaches; crunchy toast; creamy, minty ricotta; salty prosciutto; bitter arugula; acidic balsamic reduction.
3 ripe peaches
½ tablespoon sugar
1 tablespoon freshly squeezed lemon juice
12 ¼-inch slices baguette, cut at a diagonal
1/8 cup plus ¼ teaspoon olive oil, divided
½ teaspoon kosher salt, plus a pinch more, divided
¼ teaspoon freshly ground pepper
1 cup ricotta
1 ½ tablespoons minced fresh mint leaves
¼ cup arugula
6 thin slices prosciutto, cut in half (so that you have 12 slices)
Balsamic reduction
Cut the peaches to about 1/8-inch thick slices. Place them in a medium bowl and toss gently with the sugar and lemon juice. Set aside.
Preheat the oven to 350 degrees. Place the baguette slices in a single layer on a baking sheet. Brush with the olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake the baguette slices for 10 minutes, until the edges begin to turn golden.
In a small bowl, use a fork to vigorously whisk the ricotta, mint, ¼ teaspoon olive oil, and a pinch of kosher salt together. Divide the ricotta evenly among the baguette slices and spread to cover. Top with arugula, then prosciutto, then peaches. Drizzle the balsamic reduction over the tops and serve.
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