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.