Honey Ricotta Peach Crostini with Crispy Pancetta

Cathy Missios
Aug 17, 2019
2 min read

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.

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

INSTRUCTIONS:

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 TIPS:

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.