Peach Ricotta Crostini

peach ricotta crostini

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This easy recipe for peach ricotta crostini pairs sweet fruit with savory cheese and prosciutto for the perfect summer nibble.


  • 24 thin slices French bread
  • ¼ cup olive oil
  • 1 cup fresh ricotta cheese
  • 2 slices prosciutto, torn into 24 pieces
  • 23 ripe peaches, pitted and cut into 24 slices
  • Honey for drizzling
  • Mint leaves for garnish (optional but oh so good!)


  1. 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.
  2. 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.
  3. Arrange the crostini on a platter, drizzle with honey, and pop a mint leaf on each one.  You’re done!

Equipment We Used to Make This Recipe


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!