Prosciutto, Ricotta and Peach Salsa Crostini

Makes about 16 crostini appetizers

• 1 loaf of baguette French bread
• Olive oil
• 1 8-ounce container fresh ricotta cheese
• 8 slices prosciutto, cut in half
• 1 cup Raven’s Original Peach Salsa
• Fresh basil, chiffonade
• Coarse sea salt (such as Fleur de Sel) and freshly cracked pepper

1. Cut loaf of bread into 1/4-inch thick rounds. Brush with olive oil, and toast until lightly golden brown.
2. Spread each crostini with ricotta cheese, and top with a half slice of prosciutto and about 1 teaspoon of Peach Salsa. Garnish with fresh basil, a sprinkle of coarse sea salt and freshly cracked pepper. Serve immediately.