RICOTTA, APRICOT AND POSCIUTTO TARTINE

RICOTTA, APRICOT AND POSCIUTTO TARTINE image

Yield 4 people

Number Of Ingredients 8

2 Tbs extra-virgin olive oil, plus some extra
4 fresh apricots, halved and pitted
Sea salt
Four 1/2-inch thick slices country bread
4 thin slices prosciutto
1/2 cup ricotta cheese at room temperature
Freshly ground black pepper
6-8 fresh mint leaves

Steps:

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. 2. Meanwhile, swirl 2 Tbs oil into a ediu saute 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. 3. While toasts are warm, spread generously with ricotta. Top with apricots and prosciutto. Garnish with oil, salt, pepper ad mint.