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Indulge in the delightful flavors of Ricotta Crostini with Peaches and Prosciutto with sage and honey. Perfect for summer gatherings!
Welcome to my mouthwatering honey whipped Ricotta Crostini with Peaches and prosciutto! This delightful dish combines creamy whipped cheese, juicy fruit, savory prosciutto, and a drizzle of honey, all nestled on crusty toasted bread.
Each bite is a burst of flavors that will leave you craving more. Whether hosting a summer gathering or simply looking for a delicious snack, this recipe will surely impress.
The recipe is just in time for my lunch since I harvested heaps of sage from my garden! So, let’s dive in and create this delectable treat!
Delight your taste buds with whipped Ricotta Peach Crostini! Creamy ricotta, juicy peaches, and savory prosciutto on crispy bread—a burst of flavors in every bite. Having a party? Make a variety of appetizers to include my Prosciutto Crostini with Ricotta and Brussels Sprouts, Crostini with Brie, Coppa and Raspberry, or my Chive and Cheese Cocktail Swirls!
Ingredients That Go Into This Recipe
When preparing these delectable peach ricotta crostini, remember these essential ingredients: high-quality cheese, fresh fruit, and good prosciutto. Hang onto these three, then adapt the recipe to your preferences or to accommodate dietary restrictions, if need be, without compromising on taste.
- Whipped Ricotta – Use my recipe for freshly whipped honey ricotta.
- Honey – Choose pure, raw honey to enhance the sweetness in the creamy topping of soft cheese. You can find honey in the condiment’s aisle of your grocery store.
- Crusty Country-Style Bread – For the ultimate bruschetta base, look for crusty country-style bread. If country-style bread is not available, you can substitute it with a baguette or ciabatta bread, which can be found in the bakery section as well.
- Olive Oil – Choose a high-quality extra virgin olive oil to brush on the bread slices. Extra virgin olive oil offers a robust flavor that complements the other ingredients.
- Sea Salt
- Black Pepper
- Fresh Peaches – Opt for ripe, juicy fruits for the most flavorful appetizers. When selecting, look for ones that yield slightly to gentle pressure when gently squeezed.
- Fresh Sage – Fresh sage leaves add a lovely earthy flavor to this appetizer. If fresh sage is not available, you can substitute it with other fresh herbs like basil or thyme.
- Prosciutto – To elevate the savory notes in this recipe, it’s recommended to use high-quality thinly sliced prosciutto. Look for prosciutto that is well-marbled and has a delicate, slightly sweet flavor.
Substitutions and Variations
- Whipped tofu – easily replaces cheese for a vegan version of this appetizer.
- Parma ham – next level as it’s flavored with garlic and rosemary and works as a great substitute for prosciutto.
- Fresh nectarines or strawberries – these fruits are fabulous replacements if peaches are not in season or are unavailable. Despite attempts to drain thoroughly, canned fruits will inevitably be too soggy for the whipped cheese to sustain them.
- For a vegetarian alternative – thinly sliced roasted red peppers can be used to substitute the prosciutto. Surprisingly, they happen to compliment peaches like no other!
- Baguette or ciabatta bread – cut on the bias to substitute it for country-style bread.
- Maple syrup, pomegranate molasses, balsamic glaze, or agave nectar – may be used in lieu of honey.
- Basil or thyme – both herbs are good options for replacing sage and can evoke their own uniqueness in the recipe.
- Avocado oil – a good replacement for olive oil.
Selecting the Best Ricotta Cheese
If you need help selecting the perfect ricotta cheese, be mindful of the following attributes:
- The best type of ricotta for whipping is whole milk ricotta. Whole milk has a higher fat content, which contributes to a creamier and smoother texture. You can use part-skim cheese but note that the results will be of a less creamy consistency.
- Opt for brands that use high-quality milk and minimal additives.
Grill Peaches for A Smoky Profile
One exciting way to enhance the flavor of fruit in your Ricotta Crostini is by grilling them. Grilling adds a delightful smoky undertone and caramelizes their natural sugars, resulting in a sweet and smoky flavor profile. Here’s how you can grill peaches for that extra burst of deliciousness:
- Preheat only half your grill to medium heat. Make sure the grates are clean and liberally oiled to prevent the peaches from sticking.
- Cut the fruits into wedges, about 8 wedges per peach.
- Lightly brush the cut sides with a neutral oil like vegetable or canola oil. This prevents them from drying out and sticking to the grill.
- Using the ‘cold’ side of the grill (indirect flames), place the wedges flesh side down on the preheated grill grates. Let them char for about 1 minute or until grill marks appear.
- Carefully flip using tongs and grill them for an additional minute on the other side. The wedges should be tender but not overly soft.
- Remove from the grill and let them cool. Slice each wedge horizontally into 2 pieces. Top the crostini with the 2 slices, grill mark side up.
Step By Step Instructions
Fresh peaches bring an irresistible sweet flavor and a touch of complexity to whipped cheeses. In this recipe, the combination of the creamy spread, salty prosciutto, and the stone fruit will create an explosion of flavors in every bite.
1: Prepare an ice bath in a large bowl and set aside. Use a sharp knife to lightly score an ‘X’ on each peach. Bring a stockpot filled with water to a rolling boil. Reduce the heat to simmer and use a slotted spoon to carefully lower each peach down into the water. Allow the peaches 60 to 90 seconds before removing and plunging into the ice bath for another 60 seconds.
2: Remove to toweling to dry a little, then remove the skins which should slide off quite easily given they’ve been blanched. I use a sharp paring knife. Begin at the ‘X.’ Often I am able to remove the entire skin with a single motion.
3. Once the skin has been removed, use a paring knife to slice each peach in half.
4. Separate the halves gently and pop the stone or pit out.
5: Slice each half into 4 wedges. So, 8 wedges per whole peach. Depending on the size of the peaches I am working with, I may go as many as 10 wedges or as few as 6. Although purely optional, grilling the peaches requires a thicker wedge.
6: And speaking of, if you will be grilling your peach slices prior to assembling the crostini, be sure to oil the grill grates and the peaches before plunking any fruit down. The last thing you want is for them to stick. Grill over indirect flames for about a minute per side. Once cooled, slice in half horizontally and place atop crostini, grill mark side up. GORGEOUS.
7: Preheat your oven to 350°F or light half the burners on a gas grill. Using a bread knife, cut 16 (3/4-inch thick) slices. For wide-loaf country bread, cut 8 slices and halve them. Try to slice on a diagonal or ‘on the bias’ to increase the surface area for the cheese and fruit.
8: LIGHTLY brush both sides if the bread with olive oil. Place onto a cookie sheet (or aluminum foil if on a gas grill) and toast for a minute or two per side, carefully monitoring the bread so as not to burn it. Remove the toasts and sprinkle with flakey sea salt and a grind of black pepper.
9. Begin an assembly line to build your crostini. Smear with some of the whipped ricotta atop each crostini. Don’t get it too thick as you won’t want it to squish out the sides the moment you bite into it, rather a nice layer. Hit the ricotta layer with some sage or thyme. I do both.
10: I’m a fan of smoked salt. I use these finishing salts to add extra depth and trust me they do. If you don’t have smoked salt, use sea salt. Sprinkle. I may also go with one grind from my pepper mill. Then add a peach slice (or two in the case of larger pieces of crostini). Drizzle with honey allowing it to pool in the cavities of the toasted crostini and around the fruit. The honey will act as an adhesive for the prosciutto.
11: Twist ribbons of sliced prosciutto in and around the peaches last. Focus on a layering effect for a stunning visual presentation. If you’re a big box store shopper...you know the store I’m talking about…seek out their parma ham for this recipe. Parma is infused with rosemary in the curing process, so it does offer a whole other level of YUM to this appetizer. Trust me! Serve immediately and take a bow!
How to Serve Ricotta Crostini
When serving Ricotta Crostini with Peaches, you want to highlight the beautiful combination of flavors and textures. For this reason, select a rustic wooden bread board or pretty serving platter on which to display them.
- Serve immediately after assembling and while the bread is still crisp, and the toppings are fresh.
- Optional, but you can provide a small serving dish with extra creamy cheese on the side for those who want to add more creaminess to their toasts.
- Consider garnishing the platter with additional fresh sage leaves or a sprig of mint for an elegant touch.
- To pair with sparkling wine, crisp Prosecco or Champagne contrasts the soft cheese and sweet peaches, cleansing the palate.
- To pair with Rosé, dry or off-dry rosé complements peaches’ sweetness while balancing the savory prosciutto.
- To pair with white wine, opt for light and citrusy Sauvignon Blanc or Pinot Grigio for a refreshing contrast.
- Iced Tea and Herb-Infused Water are good non-alcoholic choices and are best enjoyed cold. Consider a lightly sweetened peach or citrus herbal tea, or water infused with mint, basil, or lemon verbena for a visually appealing and hydrating choice that complements the sage in the crostini.
Slice Bread on the Bias
The diagonal or bias cut provides larger surface areas for the crostini toppings and creates an appealing visual presentation. This method is often preferred for crostini and bruschetta as it offers a more elegant and elongated shape compared to straight, perpendicular slices.
Also, be creative and use a variety of bread. I am using a store-bought baguette alongside a whole wheat sourdough loaf I baked.
- Transfer freshly whipped ricotta to an airtight container and refrigerate up to 3 days. Stir or whisk to restore smoothness before assembling crostini.
- It’s important to note that the fully assembled crostini are best enjoyed fresh. If you do find yourself with leftovers, refrigerate no longer than 24 hours.
- It is unfortunately not possible to freeze recipes like this.
Jenny’s Recipe Pro Tips
- Provide appetizer plates so these multi-bite snacks have a home between chews!
- Use whole milk ricotta cheese.
- Whip the ricotta and toast the bread ahead of time but wait to assemble until just before you are ready to serve – you preserve the crunch this way!
- Use fresh peaches or other fresh fruit versus canned or frozen.
- Brush the bread slices LIGHTLY with oil on both sides before toasting in your oven or on a gas grill. Grilling or toasting dry is fine, too!
- How will eaters be eating your crostini? Do not assemble too large or pile too high that a ‘first bite’ will topple all over.
- For the ultimate, drizzle raw honey over the tops of the fully assembled appetizers just before serving. Always keep in mind, LESS IS MORE!
Yes, you can use any crusty bread you choose, such as a wide country loaf, baguette, or ciabatta.
You can whip the ricotta and store it in the refrigerator up to 3 days in advance of using.
Absolutely! Maple syrup, pomegranate molasses, balsamic glaze, or agave nectar work great to replace honey.
More Crostini Appetizers to Enjoy!
Ricotta Crostini with Peaches
- Dutch oven or large stock pot
- 1 batch whipped ricotta recipe for whipped ricotta
- 3 tablespoons honey
- 16 3/4-inch thick slices bread baguette or other crusty country-style, sliced on the bias
- 2 tablespoons olive oil
- flakey sea salt
- black pepper
- 2 fresh peaches
- 16 small to medium sage leaves fresh; whole
- 2-3 ounces prosciutto
- Prepare an ice bath and set aside. Lightly score an 'X' on each peach about the size of a quarter. Bring a large Dutch oven filled with water to a rolling boil. Reduce the heat to simmer. Using a slotted spoon, carefully lower each peach down into the water.
- Blanch the peaches for 60 to 90 seconds, then remove them immediately to the ice bath. Remove to toweling until cool enough to handle. Starting at the 'X' use your fingers to remove the skins.
- Preheat your oven to 350°F or light half the burners on a gas grill. Cut 3/4-inch thick slices from your baguette on the bias. LIGHTLY brush both sides of the bread with olive oil.
- Place onto a cookie sheet (or aluminum foil if on a gas grill) and toast for a minute or two per side, careful not to burn it. Remove and sprinkle with flakey sea salt and a grind of black pepper. Set aside.
- De-stone and slice each peach into 8 wedges. Depending on the size of the peach, you may go as many as 10 wedges or as few as 6. Grilling your peach slices prior to assembling the crostini is strictly optional. If you plan to grill them, be sure to liberally oil the grill grates to prevent sticking. Grill over indirect flames for about a minute per side. Allow to cool completely.
- To assemble the crostini, spread each toasted bread with whipped ricotta, then a peach slice, and a sage leaf. Thyme also works well. Drizzle with honey. Follow with a slice of prosciutto.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.