Peach, prosciutto & ricotta crostini is the perfect summer appetizer to enjoy when the peaches are fresh and the weather is beautiful! Sweet and salty, crunchy and creamy, these easy-to-put-together toasts have it all.
peach prosciutto and ricotta crostinis are perfect for summer entertaining
Maybe you’re planning a full blown dinner party, or just having friends over for drinks on the deck; crostini is always right. It’s just filling enough to keep everybody happy and chatting for hours. And you’ll definitely get bonus points for serving this picture perfect summer appetizer. Crisp toast, basil infused whipped ricotta, buttery prosciutto and dribble down your chin juicy peaches…hello favorite season of the year!
what you’ll need for peach crostini
- a baguette loaf of bread
- I recommend an artisan style loaf (sourdough works well) rather than a softer French bread, which tends to be light and airy. A dense sturdy bread is ideal for crostini. And it should be fresh, not day-old.
- ricotta cheese
- I love whole milk ricotta. Boursin cheese, a soft blue, or soft tart goat cheese will also work.
- fresh basil
- I whip the ricotta with fresh basil, a little salt, and lemon for a lovely herbaceous first layer.
- this whisper thin sliced pork (from the leg of the animal) is cured and air dried. The flavor is lightly salty and the texture is famous for its silky chew. Prosciutto pairs especially well with fruit.
- firm ripe peaches, peel-on, are best. Thinly slice them just before assembling your crostini.
- pomegranate molasses
- peach crostini are often served with a drizzle of something, usually a reduced balsamic vinegar, but I’ve used pomegranate molasses, which gives a similar effect.
how to assemble your peach and prosciutto crostini
- You’ll need to thinly slice your bread, and toast it. I do this under the broiler (on low) watching it like a hawk so it doesn’t burn. You can do it on a grill, or on the stove top in a cast iron skillet. You just want it to be golden and crisp on both sides.
- Smear the top of the toast with ricotta.
- Softly twist a ribbon of prosciutto over the cheese.
- Arrange a couple of slices of peach on top and garnish with fresh basil and black pepper.
- Drizzle lightly with pomegranate molasses just before serving.
a few extra tips for making perfect crostini
- Grill or toast the bread dry, no need to brush or drizzle with olive oil beforehand.
- Crostini can’t be made much ahead of time or it can lose its crunch. Plan to make the basil ricotta, and toast the bread ahead, but assemble shortly before serving. If you’ve got everything ready to go it will be super quick.
- Be mindful of how your crostini will be eaten and don’t pile it to high or too precariously with things that can topple off as someone goes in for a bite.
- If you choose to drizzle your crostini with a thick balsamic or pomegranate drizzle, do that just before serving or let diners do it themselves if they like. Oh, and less is more when it comes to this kind of drizzle.
- Provide little plates so people have a home for their crostini between bites. My pretty black and white plates are from Caskata.
looking for more easy, elegant bites?
- Baked Feta Bruschetta
- Pan Con Tomate (Spanish tomato bread)
- Sage Focaccia Bread
- Cherry Tomato Focaccia
- Mushroom Bruschetta with Gruyere
- Heirloom Tomato BruschettaHerb Marinated Goat Cheese
peach, prosciutto and ricotta crostini
- 8 ounces whole milk ricotta
- .75 ounce fresh basil
- coarse salt and fresh cracked black pepper
- 1 tsp lemon juice, or to taste
- 1 baguette style loaf of bread
- 6 ounces prosciutto slices
- 3-4 firm ripe peaches, thinly sliced (do not peel)
- pomegranate molasses for drizzling
- Whip up your ricotta with the basil in a small food processor until the basil is well incorporated and the cheese is a pale green. Add salt and lemon juice to taste. Note: I like to do this ahead so the cheese has a chance to chill. It will thicken as it chills.
- Thinly slice your bread on a slight angle to 1/3-1/2 inch.
- Toast the bread on both sides. I do this under a low broiler, but you can do it on a grill, or in a pan on the stove. Just pay attention so it doesn't burn.
- Assemble your crostini. First lay down a layer of the ricotta. Top with about half a slice of prosciutto. I like to fold and lightly twist the meat so it has volume and a pleasing shape on the toast. Finish with 2 slices of peach.
- Garnish each crostini with some small basil leaves and a sprinkling of fresh cracked black pepper. Just before serving you can drizzle with the pomegranate molasses. Serve asap!