Grilled Peach and Prosciutto Crostini




1x 200g packet of prosciutto
120ml Myanbah Farm Fig and Honey Caramelised Balsamic
1x medium sourdough loaf
2x peaches, sliced

2 1/2cups of mixed lettuce
1 cup of low fat ricotta
¼ cup olive oil
Salt and pepper to taste



Remove the ends of the loaf and slice the remaining loaf into 6 thick slices. Brush with olive oil and grill in a sandwich press or in a hot pan until crispy.
Grill the peach slices for 1 minute on each size or until you start to see caramelisation on the flesh.

Spread 1-2 teaspoons of ricotta on each slice of toast. Top generously with salt and pepper.
Place a layer of mixed leave ontop of the ricotta mixture.
Add 2-3 slices of grilled peaches on each slice of toast.
Drape a slice of prosciutto ontop and sprinkle with freshly cracked pepper.

Drizzle generously with 5-10ml of Myanbah Farm Fig and Honey Caramelised Balsamic. Place an additional 5-10ml of the dressing on the side for dipping. Serve warm.
Serves 6 as an entree dish or 3 main size servings.

Recipe Variation
For those who like it HOT, sprinkle ¼ teaspoon of dried chilli flakes and a pinch of garlic powder on the ricotta mixture.



our-home-transformations-phone-.jpgRecipe provided by Our Home Transformations (Official Ambassadors for Myanbah Farm) @our_home_transformation_page is a 30something husband and wife duo from the foot of the Blue Mountains. A head teacher and tradesman by day, creative and passionate renovators by night. Now onto their 4th renovation project, their page chronicles their renovation journey, delicious recipes, home tips and all things in between!