Honey Ricotta Peach Crostini With Crispy Pancetta

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

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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September 4, 2021
Yummy and quite easy!