Coarse sea salt (such as Fleur de Sel) and freshly cracked pepper
Cut loaf of bread into 1/4-inch thick rounds. Brush with olive oil, and toast until lightly golden brown.
Spread each crostini with ricotta cheese, and top with a half slice of prosciutto and about 1 teaspoon of Peach Salsa. Garnish with fresh basil, a sprinkle of coarse sea salt and freshly cracked pepper. Serve immediately.