These Peach and Prosciutto Crostini make a delicious dish that takes advantage of seasonal summer peaches at their finest. Crispy crostini topped with creamy ricotta combines with the salty prosciutto and the sweet peaches. This dish has rich, complex flavor and a satisfying texture profile, as well. Bring them to your next picnic and watch them disappear!
You can use yellow to white peaches, whatever is in season.
Brush the slices of bread with olive oil on both sides. Then toast on a grill pan or in a toaster oven until the bread is very crispy.
Spread 2 tablespoons of ricotta cheese over each slice of crostini. Sprinkle a little bit of coarse salt on top. Add a layer of baby arugula over the ricotta cheese. Place two slices of peaches on each crostini. Finally, gently wrap a slice of prosciutto intertwining the peaches.
Drizzle some honey over each crostini and an extra sprinkle of coarse salt.
Serve and enjoy!
Peach and Prosciutto Crostini FAQS:
You will need the following ingredients:
Italian or French bread, olive oil, ricotta cheese, arugula, peaches, prosciutto, honey, salt and pepper
You will need the following supplies:
A grill pan or toaster oven
Place leftovers into an airtight container and enjoy within 1 day.
Enjoy these Peach and Prosciutto Crostini fresh as soon as they are assembled.
Notes:
- Place leftovers into an airtight container and enjoy within 1 day.
- You can use yellow to white peaches, whatever is in season.
- If you don't want the dish to be as sweet, you can skip the drizzle of honey. But we think the honey really perfects it!
Peach and Prosciutto Crostini
Ingredients
- 8 slices of Italian or French bread
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- ½ cup baby arugula
- 2 large peaches, sliced into 16 wedges (8 per peach)
- 8 slices of prosciutto
- Honey, for garnish
- Coarse salt, to taste
Instructions
- Brush the slices of bread with olive oil on both sides. Toast on a grill pan or in a toaster oven until the bread is very crispy.
- Spread 2 tablespoons of ricotta cheese over each slice of crostini. Sprinkle a little bit of coarse salt on top.
- Add a layer of baby arugula over the ricotta cheese.
- Place two slices of peaches on each crostini. Gently wrap a slice of prosciutto intertwining the peaches.
- Drizzle some honey over each crostini and an extra sprinkle of coarse salt. Serve and enjoy.
Notes
- Place leftovers into an airtight container and enjoy within 1 day.
- You can use yellow to white peaches, whatever is in season.
- If you don't want the dish to be as sweet, you can skip the drizzle of honey. But we think the honey really perfects it!
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