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


  • 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.

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