Honey, Ricotta, and Peach Crostini

Honey Ricotta Peach Crostini Appetizer | TheSuburbanSoapbox.com

Serving Size: 16

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 glaze
  • 1/4 cup thinly sliced basil
Directions:
  1. Lightly brush both sides of the bread with olive oil and set aside.
  2. Preheat grill.
  3. Grill the bread for 1-2 minutes on each side until golden and crispy. Transfer to a platter and set aside.
  4. In a small skillet, cook the pancetta over medium heat for 3-4 minutes or until it begins to crisp. Flip the pancetta over and continue cooking until crispy.
  5. Transfer to a plate lined with a paper towel and allow to cool.
  6. In a small bowl, whisk together the ricotta and honey. Spread one 1 tablespoon ricotta mixture onto a baguette slice. Repeat with remaining bread.
  7. Top each piece of bread with a few slices of peaches and divide the pancetta evenly among the crostini.
  8. Drizzle the crostini with the balsamic glaze and sprinkle with basil. Serve immediately.

Photo and Recipe credit: Thesuburbansoapbox.com

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