Ricotta Peach Crostini. Lightly brush one side of toasts with olive oil, then rub the cut half. Web in a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
Peach, Prosciutto & Ricotta Crostini recipe
Lightly brush one side of toasts with olive oil, then rub the cut half. It’s nothing more than an italian word for toasted bread. Cut prosciutto slices into lengthwise. Web in a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt. Web spread about 1 tablespoon (or more!) of the fresh ricotta onto each toast. Web what’s a crostini, you might ask? Toast bread to golden brown. Yeah, i know, the word.
Lightly brush one side of toasts with olive oil, then rub the cut half. Cut prosciutto slices into lengthwise. It’s nothing more than an italian word for toasted bread. Web in a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt. Lightly brush one side of toasts with olive oil, then rub the cut half. Toast bread to golden brown. Web spread about 1 tablespoon (or more!) of the fresh ricotta onto each toast. Yeah, i know, the word. Web what’s a crostini, you might ask?
