Peach & Honey Crostini with Candied Almonds

Ingredients

6 slices baguette, toasted

½ cup whole milk ricotta

2 teaspoons honey

1 ripe peach, thinly sliced

4 or 5 fresh basil leaves, thinly sliced

Candied almonds (recipe below)

Directions

Mix honey and ricotta together then spread on baguette slices.

Layer peach slices on top of ricotta.

Top with basil and candied almonds.

Candied Almonds

¼ cup slivered almonds

1 tablespoon sugar

1 teaspoon cinnamon

1 tablespoon butter

Directions

Heat dry heavy bottom pan over medium high heat.  Add almonds and toast for 5 minutes or until lightly browned and fragrant.   Stir frequently to prevent burning. 

Move almonds to one side of the pan and remove from heat.

Add butter to the other side of the pan, stir in cinnamon and sugar.

When the butter is melted stir in almonds to coat. 

Let cool.