Ricotta, Apricot & Crisp Prosciutto Tartine

By ltrodrigu

Chef: Renee Erickson

Her Restaurants: Boat Street Café, the Walrus and the Carpenter, the Whale Wins and Narwhal Oyster Truck, all in Seattle.

What She's Known For: Elevating Seattle's homegrown seafood with just the right dash of French finesse.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra for brushing and garnish
• 4 fresh apricots, halved and pitted
• Sea salt
• Four 1/2-inch thick slices country bread
• 4 thin slices prosciutto
• 1/2 cup ricotta, at room temperature
• Freshly ground black pepper
• 6-8 mint leaves, roughly torn

Details

Adapted from online.wsj.com

Preparation

Step 1

Set a grill pan over medium heat and brush lightly with oil. Brush apricots lightly with more oil and season with salt. Once grill pan is hot, lay in apricots, cut-side down, and cook until charred on both sides and just tender, 3-5 minutes total. Remove apricots from pan and set aside. Lay bread into grill pan and cook both sides until golden and charred in spots, 3-4 minutes total.

Meanwhile, swirl 2 tablespoons oil into a medium sauté pan set over medium-high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side. Transfer to a paper-towel-lined plate.

While toasts are warm, spread generously with ricotta. Top with apricots and prosciutto. Garnish with oil, salt, pepper and mint.