Honey Ricotta Peach Crostini

Honey Ricotta Peach Crostini

IT'S PEACH SEASON. My favorite fruit, y'all. A friend and I split a 25lb box of peaches from The Peach Truck every year and I'm always looking for new ways to use them. 

Meet your new favorite summer snack/appetizer. It's so easy and full of so many delicious summer flavors. Toasted baguette slices topped with honey ricotta, juicy peaches, pancetta, balsamic vinegar, and fresh basil. It's *chef's kiss* perfection. And y'all, when I say it's easy, I mean it. You can make about 16 of these in very little time. I can see these being served at an outdoor summer party as an appetizer or even on a board full of other snack-y items!

Scroll down for a video and for the full recipe! 

HONEY RICOTTA PEACH CROSTINI

INGREDIENTS: 

  • 16 baguette slices
  • 2 tablespoons olive oil
  • 4 ounces thinly sliced pancetta
  • 1 cup whole milk ricotta
  • 1 tablespoon honey
  • 2 large peaches, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1/4 cup thinly sliced basil

DIRECTIONS: 

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 
  2. Brush your baguette slices with olive oil and place on the baking sheet. Bake in the oven for about 10 minutes or until the edges are golden and crunchy.
  3. While your baguette slices bake, cook the pancetta in a small skillet over medium heat for 3-4 minutes or until it begins to crisp. Flip the pancetta over and continue cooking until crispy. 
  4. Transfer to a plate lined with a paper towel and allow to cool.
  5. In a small bowl, whisk together the ricotta and honey. Spread one 1 tablespoon ricotta mixture onto a baguette slice. Repeat with remaining bread.
  6. Top each piece of bread with a few slices of peaches and divide the pancetta evenly among the crostini. 
  7. Drizzle the crostini with balsamic vinegar and sprinkle with basil. Serve immediately and ENJOY!