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A close up of a Peach and Prosciutto Crostini.
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Peach and Prosciutto Crostini

Prep Time10 minutes
Assembly Time5 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Keyword: crostini, peaches, prosciutto, ricotta
Servings: 8 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!