Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.
Peach, prosciutto and ricotta costini is a light an delightful addition to any Sunday brunch or pre-dinner appetizer. The sweetness of the peach is balanced by the saltiness of the prosciutto to create a favorable taste for most palates. We wish you a Bon Appetit.
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