Peach Ricotta and Prosciutto Crostini
Last updated on September 2nd, 2025 at 09:49 pm
Sweet peaches, creamy ricotta and salty prosciutto come together on toasted baguette slices for the ultimate summer crostini appetizer.
There is nothing better than a fresh and flavorful appetizer that looks elegant but is easy to make. These peach ricotta and prosciutto crostini are the perfect bite-sized starts for summer entertaining, cocktail parties, or even a light lunch.
Crispy baguette slices are topped with a creamy honey ricotta mixture, juicy ripe peaches, and salty prosciutto. A drizzle of balsamic glaze and a sprinkle of fresh basil top it all off and take these crostini to the next level.
These crostini are a beautiful balance of sweet, savory and tangy flavors. Best of all, they come together in under 30 minutes!
Ingredient Notes
Baguette: you will use about 1/2 the baguette, cut into quarter inch slices.
Ricotta: use whole milk ricotta for the best texture and taste.
Peaches: you should use fresh ripe peaches for the best result.
Prosciutto: I like to cut the prosciutto into smaller pieces so you don’t pull all the prosciutto off with one bite.
Honey: sweetens the ricotta mixture to enhance the peach’s sweetness.
Balsamic glaze: drizzled over top for a tangy bite.
Fresh basil: the final garnish that adds color and fresh herby flavor to the dish.
Salt and black pepper
How to Make Peach Ricotta and Prosciutto Crostini
- Toast the bread: Preheat oven to 375°F. Slice baguette into 16 rounds and arrange on a baking sheet. Toast for 8–10 minutes, flipping halfway, until golden and crisp.
- Mix the ricotta: Combine the ricotta, honey, salt and pepper and mix until smooth. Spread 1 tablespoon of ricotta onto the toasted baguette slice.
- Add the prosciutto: Tear prosciutto into smaller pieces and place over ricotta mixture.
- Layer the peaches: Top with 1–2 peach segments.
- Garnish: Drizzle each crostini with balsamic glaze and sprinkle with chopped basil.
What to Serve with Peach Ricotta and Prosciutto Crostini
These crostini pair well with light summer dishes and refreshing drinks. Try serving them with:
- Main Dish: Chicken Gyro Bowls
- Side Dish: Caprese Pasta Salad
- Dessert: Mixed Berry Crumble Bars
- Cocktail: Strawberry Spritz
FAQ
Can I make these ahead of time?
You can toast the bread and prep the toppings in advance, but assemble right before serving so the baguette doesn’t get soggy.
What if I don’t have balsamic glaze?
You can reduce balsamic vinegar on the stove until thickened to make your own glaze.
Can I make these vegetarian?
Yes! Simply omit the prosciutto and add extra peach slices or swap in roasted red peppers for another layer of flavor.
Substitutions
- Baguette: Use French bread or sourdough for a sturdier base.
- Ricotta: Swap with mascarpone, burrata, or whipped goat cheese.
- Peaches: Substitute nectarines, figs, or even roasted grapes.
- Prosciutto: Replace with speck, serrano ham, or omit for vegetarian.
- Basil: Try fresh mint or arugula for a different flavor twist.
More Summer Appetizer Recipes You’ll Love
- Grilled Peach and Burrata Salad
- Herbed Ricotta and Tomato Bruschetta
- Fig and Goat Cheese Flatbread
- Whipped Ricotta Bruschetta Dip
Peach, Ricotta and Prosciutto Crostini
Ingredients
- 1/2 baguette
- 1 cup ricotta
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 peaches
- 4 slices prosciutto
- 2 tbsp chopped fresh basil
- balsamic glaze to drizzle
Instructions
- Preheat oven to 375°F. Slice baguette into 16 rounds and arrange on a baking sheet. Toast for 8–10 minutes, flipping halfway, until golden and crisp.
- Combine the ricotta, honey, salt and pepper and mix until smooth. Spread 1 tablespoon of ricotta onto the toasted baguette slice.
- Tear prosciutto into smaller pieces and place over ricotta mixture.
- Top with 1–2 peach segments.
- Drizzle each crostini with balsamic glaze and sprinkle with chopped basil.
