Honey Ricotta Peach Crostini With Crispy Pancetta1
1 made it | 1 review | 0 photos
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.
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.
September 4, 2021
Yummy and quite easy!