PEACH PROSCIUTTO DIP

We had this dip this past weekend while my cousins were over for dinner.  It was     TO DIE FOR.

I should have taken a picture during the eating process to show you just how delectable the inside was.

Ingredients:

• 2 cups ricotta cheese
• 1/4 tsp salt
• 3oz sliced prosciutto, ripped into pieces (or whatever amount you have around)
• 3 very ripe peaches, diced
• handful of small basil leaves, ripped
• a drizzle of store bought balsamic syrup
• coarsely ground black pepper to taste

Directions:

• Combine ricotta and salt in a food processor and blend until mixture is very smooth.
• Spread evenly into a wide shallow bowl or glass pie plate.
• Sprinkle prosciutto over top evenly.
• Top with peaches.
• Cover and chill to refrigerate at least 1 hour.  (I wouldn't leave it overnight, it starts to break down.
• When ready to serve, scatter with basil leaves, drizzle with balsamic syrup, and grind black pepper overtop.
• ENJOY!!!!

Makes approximately 3 cups.

I served it on toasted pita points, but you could serve on just about anything (make sure it is strong enough, the dip was quite heavy) you can come up with....or even just eat it by the spoonful, it was that good!  I slice my pita's, brush with olive oil, and scatter either black pepper and an herb mix over top, or use Herbamare zesty sea salt mix, and bake for about 5 minutes at a 350 degree oven, or until your desired crispness is reached.

Because it is peach season, and they are sooo good right now, I have been stocking up and flash freezing them to put in my freezer for future use.

I will use them to make this dip, maybe a crumble, and mostly for in my morning smoothies until they run out.

I also buy the large cartons of ricotta cheese, and freeze the remainder for future use, because it turns so quickly after opening.

Bon Appetit!

xo, Alysha