Honey Ricotta Peach Crostini with Crispy Pancetta
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.
Nutrition Facts
Amount Per Serving
Calories 176
Calories from Fat 63
Total Carbohydrates 21g
Dietary Fiber 1g
Sugars 3g
Protein 5g