Ricotta, Apricot & Crisp Prosciutto Tartine
By á-27074
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.
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