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Honey Whipped Ricotta Crostini With Peaches And Prosciutto

Honey Whipped Ricotta Crostini With Peaches And Prosciutto

Enjoy summer fruits and the goodness bestowed by Mother Nature and assemble Honey Whipped Ricotta Crostini With Peaches And Prosciutto.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizer, canape, crostini, peaches, prosciutto, summer fruit, summer recipe
Servings: 6 servings
Calories: 119kcal
Cost: $2.47 per serving

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  • food processor


Ingredients for Honey Whipped Ricotta Crostini With Peaches And Prosciutto

for the grilled bread

  • 12 1-inch thick slices crusty country-style bread
  • 2 tablespoons olive oil
  • pinch flakey sea salt
  • pinch black pepper freshly ground

for the peach and prosciutto topping

  • 2 fresh peaches par-boiled and shocked, skins removed and sliced thin
  • 12 small to medium sized sage leaves fresh
  • 2 ounces prosciutto may be pork or duck, thinly sliced


The Method

    for the grilled bread

    • Line a large rimmed baking sheet with aluminum foil.
    • Arrange the bread slices on the baking sheet. Begin by brushing each slice of bread very lightly with olive oil on both sides. Sprinkle one side with a pinch of flakey sea salt and a grind of black pepper.
    • Using the top rack of a medium hot gas grill, arrange the bread slices and toast. Allow the bread to char slightly and turn to char the opposite side. Remove the bread using tongs to the baking sheet to cool. Continue until all of the bread is grilled.

    whip the ricotta

    assemble and serve

    • Spoon the honey whipped ricotta cheese onto the grilled bread slices. Use the back of the spoon to smear it from side to side and make a 'nest' for the peach.
    • Arrange a peach slice, followed by a sage leaf or two, then follow with the prosciutto in a ribbon like fashion. Drizzle very, very lightly with honey allowing the streams to pool around the edges of the bread. Serve immediately.


    Make Ahead:
    for the grilled bread, once cooled completely, wrap tightly in aluminum foil and leave on the counter until ready to serve.
    for the honey whipped ricotta, the ricotta cheese may be whipped up to two days in advance. Spoon into an airtight container with a tight fitting lid and refrigerate until ready to serve.
    for the peaches, after par-boiling and removing the skins, slice the peaches and toss with a squeeze of lemon juice. The may be done the day before serving, but are best skinned and sliced the day of serving.
    To Pack For Transport:
    pack all of the parts separately and assemble on-site, 5 minutes. A simple dollar store squeeze bottle works well for the honey.


    Serving: 1serving | Calories: 119kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 73mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.