You can make this jam out of apricots, peaches, plums or nectarines. When making jams and preserves, always use fresh fruit for the purest, freshest flavor.

Difficulty: Medium

FOR THE JAM
1. Using a small sauce pot combine the apricots, sugar, lemon juice and vanilla bean and bring to a simmer
2. Allow the mixture to simmer for 20 minutes until a thick jam has formed
3. Chill the jam and set aside

FOR THE BRUSCHETTA
1. Drizzle the ciabatta bread with olive oil and toast the bread until crisp on the outside and soft on the inside
2. Spread the Ricotta Cheese over the warm bread
3. Lay the Prosciutto Di Parma over the ricotta and place a spoonful of the apricot jam on top