The June edition of Bon Appetit featured great suggestions for How to Make Crostini Like a Pro.Â Wendy demonstrated the “pro” talents for us over the July 4th weekend with great results.Â She created two of the featured crostini options: The Southern/Italian option including Peach, Prosciutto and Ricotta and the “Smash Hit” featuring Peas, Mint and Parmesan.
Peach, Prosciutto & Ricotta Costini
Grill 12 slices bread
Halve, pit and thinly slice 1 ripe peach
Spoon 1 tablespoon fresh ricotta onto each toast
Sprinkle with freshly ground black pepper
Tear 4 think slices of prosciutto into feathery pieces and drape a few slices over ricotta on each toast
Drizzle each with honey and top with 2 peach slices
Peas, Mint & Parmesan
Grill 12 bread slices and rub with garlic clove
Blanch 1 cup fresh or frozen peas thawed until tender (2 min)
Season with kosher salt and 2 tablespoons olive oil and mash with fork.
Spread 1 tablespoon of the mixture over each toast. Garnish with shaved Parmesan, torn mint and a few drops of balsamic vinegar.
These were great variations on the standard fare. Thanks, Bon Appetit!