Rachael Ray Every Day - - Contents -

START TO FIN­ISH: 20 MIN 2 peaches, pit­ted and sliced into • • wedges 4 tsp. EVOO 11∕2 tsp. • Cham­pagne vine­gar 1 cup • fresh ri­cotta 2 tbsp. heavy • cream 4 slices rus­tic bread, • toasted 4 slices prosci­utto, • torn torn fresh mint, honey, and black pep­per, for top­ping In bowl, toss peaches, oil, and vine­gar; sea­son. In food pro­ces­sor, pulse ri­cotta and cream un­til fluffy. Spread ri­cotta cream on toasts; sea­son. Top with prosci­utto, peaches, mint, honey, and black pep­per. Makes 4.

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