HONEY RICOTTA PEACH CROSTINI
July 26, 2019
What you will need:
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 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.
Note: To punch up your appetizer, pair with a glass of crisp white wine such as Pinot Grigio.
