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Peach and honey ricotta crostini

Peach and Honey Ricotta Crostini

Need a recipe for fresh peaches? I have an easy one for you: Peach and honey ricotta crostini. The perfect summer finger-food.
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 12 crostini
Author: Jeri Mobley-Arias


  • 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.