These sweet toasts can also be made with croissants or sliced brioche loaf. Don’t leave off the thyme – it adds a welcome savoury note.
3 perfectly ripe free-stone peaches 70g (2-3 ounces) thinly sliced prosciutto 1 small raisin or fruit loaf, sliced, or sliced fruit bread 100g (3½ ounces) ricotta Maple syrup or pouring honey for serving Fresh thyme sprigs for garnishing
1 Slice peaches into quarters, remove stones, and wrap each peach quarter in a little prosciutto.
2 Toast raisin loaf or fruit bread and arrange on individual plates. Top with spoonfuls of ricotta.
3 Cook peaches on a barbecue hot plate preheated to medium in a little sizzling butter until they take on some colour. Transfer peaches to a plate then put them on top of the ricotta. Drizzle everything with a little maple syrup or honey, and garnish with thyme. Serve immediately.
Photography Aaron McLean http://www.aaronmclean.com