Honey Ricotta Peach Crostini With Crispy Pancetta


1 made it | 1 review | 0 photos

15 minutes
10 minutes
Honey Ricotta Peach Crostini With Crispy Pancetta

Summer's best appetizer, this Honey Ricotta Peach Crostini is simply addictive.


  • 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


Lightly brush both sides of the bread with olive oil and set aside.

Preheat grill.

Grill the bread for 1-2 minutes on each side until golden and crispy. Transfer to a platter and set aside.

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. 

Transfer to a plate lined with a paper towel and allow to cool.

In a small bowl, whisk together the ricotta and honey. Spread one 1 tablespoon ricotta mixture onto a baguette slice. Repeat with remaining bread.

Top each piece of bread with a few slices of peaches and divide the pancetta evenly among the crostini. 

Drizzle the crostini with the balsamic glaze and sprinkle with basil. Serve immediately. 


Recipe Note: Ricotta mixture can be made up to 24 hours in advance and refrigerated in an airtight container.

Bread can be grilled up to 6 hours in advance and stored at room temperature.

Pancetta can be cooked up to 3 hours in advance and stored at room temperature.



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