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A platter of peach, ricotta and prosciutto crostini drizzled with balsamic glaze.
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Peach, Ricotta and Prosciutto Crostini

Sweet peaches, creamy ricotta and salty prosciutto come together on toasted baguette slices for the ultimate summer crostini appetizer.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: crostini, summer
Servings: 16 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.