Ricotta Crostini with Hot Honey Peaches & Prosciutto
This ricotta crostini appetizer is one of my favorite easy summer entertaining recipes! It takes about 12 minutes to throw together and can easily be made vegetarian by leaving out the prosciutto.
Ingredients
- 10 thin slices Baguette
- 2 tablespoon Olive Oil
- ⅔ cup High Quality Ricotta
- 1 large Ripe Peach cut into 10 slices
- 10 leaves Basil
- 5 slices Prosciutto
- Flaky Salt
- Hot Honey
Instructions
- Preheat oven to 450F degrees.
- Place baguette rounds on a baking sheet and drizzle with olive oil.
- Bake for 5-8 minutes, checking often until the crostini are golden and crispy.
- Remove from heat and let cool for a few minutes.
- Top each baguette round with about 1 heaping tablespoon of ricotta.
- Add a half slice of prosciutto to each one followed by one basil leaf and one slice of peach.
- Add a generous sprinkle of flaky salt and finish with a drizzle of hot honey.