Summer's best appetizer, this Honey Ricotta Peach Crostini is simply addictive.
Lightly brush both sides of the bread with olive oil and set aside.
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.