Ingredients
1 loaf ciabatta
olive oil
100g ricotta
12 cherries
80g prosciutto
Preparation
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. 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.
