juicy peaches & salty prosciutto with torn croutons, creamy ricotta cheese, and lemony hazelnut butter
1/3 cup raw hazelnuts
4 oz sourdough bread
8 oz whole milk ricotta cheese
3 tbsp butter
1 tbsp lemon juice
1 tsp lemon zest
2–3 ripe peaches, sliced into wedges
3 oz very thinly sliced prosciutto
flaky sea salt
Preheat the oven to 425°F. Spread the hazelnuts out onto a sheet pan. Roast for 6-8 minutes until golden. Remove from the oven and let cool just slightly. Use a kitchen towel to rub the skins off the hazelnuts. Discard the skins. Roughly chop the nuts and set side.
Tear the bread into rustic, bite-size pieces. Add enough olive oil to a skillet to come up the sides about 1/8 of an inch. Heat the oil over medium heat. Once hot and shimmering, add the bread. Stir continuously as the bread toasts on all sides. Cook until golden brown and crisp, lowering the heat if needed. Use a slotted spoon to transfer the croutons to a plate lined with paper towels. Immediately season with a good pinch of salt.
In a small bowl, whisk the ricotta cheese with 1 tsp of olive oil and a pinch of salt. Spread the ricotta cheese onto the bottom of a large plate and set aside.
Melt the butter in a small skillet over medium heat. Once the butter is bubbling, toss in the hazelnuts. Let the hazelnuts sizzle for a few seconds. Stir in the lemon juice and lemon zest. Turn off the heat.
Arrange the peaches over the ricotta, then place the prosciutto in the empty spaces. Scatter the croutons on top and drizzle the hazelnut butter to finish. Season with some flaky sea salt.