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Prosciutto, Ricotta and Peach Salsa Crostini

Makes about 16 crostini appetizers

  • 1 loaf of baguette French bread
  • Olive oil
  • 1 8-ounce container fresh ricotta cheese
  • 8 slices prosciutto, cut in half
  • 1 cup Raven’s Original Peach Salsa
  • Fresh basil, chiffonade
  • Coarse sea salt (such as Fleur de Sel) and freshly cracked pepper

 

  1. Cut loaf of bread into 1/4-inch thick rounds. Brush with olive oil, and toast until lightly golden brown.
  2. 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.



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