Buttery peach and ricotta crostini
Sear sliced peaches in olive oil and butter, then pile them onto crusty bread spread with lemony ricotta, finished with flaky salt and fresh herbs; add jamón or prosciutto for a salty contrast.
Crusty bread slathered with a soft, creamy cheese spiked with lemon juice, olive oil and flaky salt and topped with buttery sliced peaches makes an easy meal for hot summer nights. It's also an easy way to transform less-than-ideal summer fruit into a simple and luscious dinner: Sear the sliced fruit in a mixture of olive oil and butter until softened and finish with salt and a sprinkle of fresh herbs. Thinly sliced jamón (or prosciutto) adds a salty bite and heft, or skip it to keep it vegetarian. Slice the toasts into bite-sized appetizers or serve with a green salad for a complete meal. Ricotta can vary in taste, so sample a spoonful first to gauge how much salt, olive and lemon juice you'll need.