This is inspired by the Italian combination of fruit and ham (think melon and prosciutto) by way of Georgia.

Ingredients

　　12 slices ciabatta bread

　　1 ripe peach

　　1 tablespoon fresh ricotta (preferably sheep's milk)

　　Freshly ground black pepper

　　4 thin slices of prosciutto

　　Honey

Step 1

Step 2

Step 3

　　Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.