- Preparation and cooking time
- makes 12
Ripe sweet cherries, creamy ricotta and salty prosciutto combine beautifully on these little toasts - the perfect nibble for a summer party
- STEP 1
Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side.
- STEP 2
Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.