Slice a baguette and lightly brush with olive oil; set your oven to 350 degrees and cook for about 5 minutes – you could also grill your bread if convenient
For the Proscuitto Crostini
Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread
Slice your pear and add to the bread – we used 3 slices of pear per slice
Gently fold your prosciutto so it fits onto the bread and add to the crostini
In a small sauce pan heat a 1/4 cup of balsamic vinegar on medium high heat until it thickens; pour over top. Voila!
For the Cucumber Lemon Zest Crostini
With a mandolin or knife thinly slice the cucumber
Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread
Add an even amount of cucumber to each piece of bread
Generously zest a lemon over the cucumber
Sprinkle a few grains sea salt over top
For the Tomato Basil Crostini
Slice your cherry tomatoes as small or large as you wish; larger tomatoes can also be used
Lightly toss your tomatoes in a mixture of olive oil and balsamic vinegar
Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread
Place your tomatoes onto the bread
Tear fresh basil and gently place over top
Sprinkle with black pepper and salt to-taste
For the Honey Nectarine Crostini
Thinly slice a ripe nectarine into small wedges
Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread