Ricotta, Apricot, Prosciutto Tartine

By á-27074

Ingredients

• 2 tablespoons olive oil
• 4 apricots, halved and pitted
• Sea salt
• Four 1/2-inch thick slices country bread
• 4 thin slices prosciutto
• 1/2 cup ricotta
• Freshly ground black pepper
• 6-8 mint leaves, roughly torn

Preparation

Step 1

Pan over medium heat and brush with oil. Brush apricots with oil season with salt. Lay apricots, cut-side down, and cook until charred on both sides, Remove apricots set aside. Lay bread into pan and cook both sides 3-4 min. swirl 2 tablespoons oil into a pan set
Once hot, add prosciutto cook less than 1 min. per side. Transfer to a paper-towel-lined plate. spread ricotta on toast. Top with apricots and prosciutto. Garnish with oil, salt, pepper and mint.