Honey Ricotta Peach Crostini with Crispy Pancetta
SERVINGS: 16 CALORIES: 176 CAL
Celebrate Peach season with this simple and delicious recipe. I don't know about you but it's not summer until I've stopped on the side of the road and bought a basket of peaches from a local farmer. I need to bite right into it and make a mess out of whatever I'm wearing. I put peaches in my salad, eat them as is and peach cobbler with ice cream, seriously my mouth is watering right now. This recipe I love and so will you.
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.
Ricotta mixture can be made up to 24 hours in advance and refrigerated in an airtight container.
Pancetta can be cooked up to 3 hours in advance and stored at room temperature.
Bread can be grilled up to 6 hours in advance and stored at room temperature.
Amount Per Serving
Calories from Fat 63
Total Carbohydrates 21g
Dietary Fiber 1g