Stone Fruit Ricotta Crostinis

Do you ever just need a break from it all? I don’t mean, like, go all Eat Pray Love on me. More like, when you wake up one day and you just have this moment of clarity. You don’t feel like cooking, or thinking about cooking, or writing about cooking, or photographing cooking. And it is summer and you are traveling for weeks on end – work, vacations, weddings, blah blah blah. And so you just don’t.

You hear me? Or is it just me? Well, that’s been my summer so far. And I am perfectly okay with it. I certainly have not sworn off cooking, and I have eaten well, in my home and otherwise.

But today — today we are back. Playing and experimenting and taste testing. It feels good.

I can hardly call this a recipe, but it’s a start. Pack these up for your next picnic or outdoor movie or winery visit. Or serve them at a party. Embrace the art of not cooking.

Stone Fruit Ricotta Crostini

For each person:
2 slices baguette or small ciabatta bread, grilled or toasted
2 tablespoons ricotta
Freshly ground black pepper
About 4 thin slices stone fruit (eg, peaches, nectarines, plums, cherries), peeled if desired
1 slice prosciutto or Serrano ham,  if desired, torn into pieces
Honey, balsamic vinegar, arugala, if desired

Spread ricotta on bread. Sprinkle with pepper. If desired, drizzle lightly with honey or balsamic vinegar. Place fruit slices over ricotta. Top with prosciutto. If desired, garnish with arugala, or serve alongside.

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