Is there anything better than a sweet, juicy peach right smack in the middle of summer? A gorgeous, fat peach that you can almost taste just from the velvety smell of it?
Peaches are definitely at the top of our summer fruit favorites in my house, either all by their peachy selves, or worked into salads, sorbets, or of course peach pie!
Which works out really well with the glorious mountain of peaches that recently arrived in our house!
(Side note: there is great controversy in our house about which state grows the best peaches, Georgia or South Carolina. The Southern husband is from Georgia, so you know what side he’s on.
However, the best peaches I’ve ever tasted (including those in that bowl up there) are from South Carolina. The Southern daughter continues to stay out of this discussion because (WHAT??) she doesn’t like peaches.)
Anyway, as it turns out you can also make a fantastic appetizer when you marry up fresh peach slices with ricotta cheese and prosciutto and pile it all onto toasted bread with a drizzle of honey and a few mint leaves.
And here comes my regular pitch for you to try making your own ricotta, which is super easy and takes ten minutes.
Although if you decide to go for the supermarket kind, get the best ricotta you can find. Because you (and these crostini) are worth it.
The mint is optional, but I gotta tell you, it adds a lovely little zingy flavor, and it is SO DANG PRETTY.
Ready to make a peach of an appetizer? Let’s do it!
ingredients you need to make peach ricotta crostini!
here’s how to make peach ricotta crostini!
STEP 1: Preheat your oven to 375. Lay 24 thin slices of French bread in a single layer on a cookie sheet and brush with olive oil.
STEP 2: Bake them for 10 to 12 minutes until they are just turning golden brown and remove.
STEP 3: Spread a dollop of ricotta cheese on each piece of toast. Top with a piece of torn prosciutto, then a peach slice. Repeat until all the toasts are used up.
STEP 4: Arrange the crostini on a platter, drizzle with honey, and pop a mint leaf on each one. You’re done!
More Tips for making Peach ricotta crostini!
You can use pieces of very thin sliced ham, or you can leave it out for a vegetarian version.
You can definitely make the toasted bread part ahead of time, but you want to assemble them at the last minute so they don’t get soggy.
Pop your question in the comments and I will answer pronto!
I have to tell you, there are summer days where I dish up these crostini and a cold glass of white wine for supper, and the Southern husband and I are all kinds of happy.
No matter where the peaches originated!
Peach Ricotta Crostini
This easy recipe for peach ricotta crostini pairs sweet fruit with savory cheese and prosciutto for the perfect summer nibble.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24
- Category: Appetizer
- Method: Oven
- Cuisine: American
Ingredients
- 24 thin slices French bread
- ¼ cup olive oil
- 1 cup fresh ricotta cheese
- 2 slices prosciutto, torn into 24 pieces
- 2 –3 ripe peaches, pitted and cut into 24 slices
- Honey for drizzling
- Mint leaves for garnish (optional but oh so good!)
Instructions
- Preheat your oven to 375. Lay the bread slices in a single layer on a cookie sheet and brush with olive oil. Bake them for 10 to 12 minutes until they are just turning golden brown, and remove.
- Spread a dollop of ricotta cheese on each piece of toast. Top with a piece of the torn prosciutto, then a peach slice. Repeat until all the toasts are used up.
- Arrange the crostini on a platter, drizzle with honey, and pop a mint leaf on each one. You’re done!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER SUMMER APPETIZER RECIPES WE LOVE!
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