Need a recipe for fresh peaches? I have an easy one for you: Peach and honey ricotta crostini. The perfect summer finger-food.
If you’re in the mood for finger-foods, then try my Pea and Prosciutto Crostini recipe, next!
Peach and Honey Ricotta Crostini
Summer season is upon us and you know what that means–time to bring on the peach recipes! I am sometimes asked what to do with fresh peaches, and frankly, the possibilities are endless. These Peach and Honey Ricotta Crostini are a great excuse to put your peaches to good use. Great for appetizers, light bites, and fantastic all-occasion eats.
Crostini: The Perfect Vessel for Loading the Goods
Not familiar with crostini? Essentially, crostini–or “little toast” in Italian–is sliced baguette bread that’s brushed with olive oil, and toasted or grilled until crispy.
Crostini are topped with creamy spreads, vegetables, meats, and cheeses, and commonly featured at parties or gatherings–but there’s no need to wait for a special occasion to enjoy this irresistible finger food.
Be it a movie night, pre-dinner snack, or a deliciously textured pairing to your glass of crisp white wine on a warm afternoon, crostini makes for fun (and highly delicious!) eats.
How to Make Peach and Honey Crostini
- Use Baguette (French) bread or, if your local bakery offers ciabatta baguette, that’ll work great, too.
- Cut baguette into diagonal ½ inch thick slices.
- Brush olive oil over both sides and place in 450°F oven for 5 minutes or until crisp.
Simple Prep, Easy Ingredients
I’m here to make it easy on you. Grab the following and you’ll be on your way to making these irresistible finger foods:
- Ciabatta baguette or french loaf
- Olive oil–the good stuff
- Maldon salt flakes
What Makes this Crostini So Good?
Well firstly, the simplicity. The most time consuming part is making the crostini, and even that doesn’t take much time.
The next step involves a simple mix of ricotta and honey. This pairing is a delicate balance of creamy texture with a whisper of sweetness. A lovely balance of sweet and savory that matches with the peach and prosciutto quite well.
I like to finish each crostini off with a little Maldon salt flakes. Personally, I feel it brings the flavors full-circle, but can always be left out.
In the mood for more fresh, light eats?
Loving This Peach and Honey Ricotta Crostini?
We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Peach and Honey Ricotta Crostini
- 1 ciabatta baguette, sliced into 12 ½-inch slices
- Olive oil
- 7½ tablespoons ricotta, removed from fridge 10 minutes before toasting crostini
- 3 teaspoons honey
- 2 yellow peaches, medium ripe and thinly sliced
- ¼ pound prosciutto, each slice cut into 3 smaller pieces
- Maldon flakes (optional)
- Preheat oven on Broil setting.
- Slice baguette into 12 ½ inch slices.
- Brush both sides with olive oil and place on a baking sheet.
- Toast for 2 minutes on each side or until golden brown and crisp.
- Set aside until ready for assembly.
- In a small bowl, combine ricotta and honey and mix well. Set aside.
- Arrange crostini on a platter. Spread ricotta mixture evenly on crostini.
- Top with prosciutto and 1 to 2 peach slices. Top with a light sprinkle of Maldon salt flakes, if using.