Honey Ricotta Peach Crostini with Crispy Pancetta
Golden grilled baguette slices spread with sweet honey ricotta, topped with fresh summer peaches, crispy pancetta, balsamic glaze, and fresh basil. This stunning appetizer is ready in just 25 minutes and is the ultimate summer entertaining dish.
Ingredients
- 16 baguette slices
- 2 tablespoons olive oil
- 4 oz thinly sliced pancetta
- 1 cup whole milk ricotta
- 1 tablespoon honey
- 2 large peaches thinly sliced
- 1/4 cup balsamic glaze
- 1/4 cup fresh basil thinly sliced
Instructions
- Lightly brush both sides of each baguette slice with olive oil and set aside.
- Preheat the grill to medium-high heat. Grill the bread slices for 1 to 2 minutes per side until golden and crispy with grill marks. Transfer to a serving platter.
- In a small skillet over medium heat, cook the pancetta slices for 3 to 4 minutes until the edges begin to crisp. Flip and continue cooking until both sides are fully crispy. Transfer to a paper towel-lined plate to cool.
- In a small bowl, whisk together the ricotta and honey until smooth and creamy.
- Spread approximately 1 tablespoon of the honey ricotta onto each grilled baguette slice.
- Layer two to three thin peach slices onto each crostini. Break the pancetta into pieces and divide evenly among all the crostini.
- Drizzle with balsamic glaze, scatter fresh basil over the top, and serve immediately.
Notes
Use ripe but firm peaches for the best texture — very soft peaches release too much juice.
Whole milk ricotta gives the creamiest, most spreadable result.
All components can be prepped ahead of time and assembled just before serving.
No grill? Use a grill pan on the stovetop or broil the bread in the oven at high heat for 1 to 2 minutes per side.
For a vegetarian version, omit the pancetta and substitute toasted walnuts or pine nuts.
Best served within 15 minutes of assembly for the crispiest texture.
Whole milk ricotta gives the creamiest, most spreadable result.
All components can be prepped ahead of time and assembled just before serving.
No grill? Use a grill pan on the stovetop or broil the bread in the oven at high heat for 1 to 2 minutes per side.
For a vegetarian version, omit the pancetta and substitute toasted walnuts or pine nuts.
Best served within 15 minutes of assembly for the crispiest texture.