Prep time: 10 minutes
Cook time: 4 minutes
Recipe by Kurt Spataro, executive chef of the Paragary Restaurant Group.
Eight 1/2-inch slices of Italian- style bread (ciabatta works well for this)
Olive oil for brushing
3/4 cup whole milk ricotta
1 ripe peach, halved, pitted and cut into thin wedges
1 cup balsamic vinegar, plus 1 teaspoon brown sugar reduced to a syrupy consistency
Lightly brush each side of bread with olive oil and grill over charcoal or under a broiler until nicely toasted. Spoon the ricotta on the bread in small clumps. Lay two peach slices over the ricotta, overlapping them slightly. Drizzle a little of the balsamic syrup over the peaches and serve.
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