This whipped ricotta peach crostini with crispy prosciutto and hot honey is a delicious appetizer to serve this summer!
Whipped Ricotta Peach Crostini
Ingredients
whipped ricotta
1 cup whole milk ricotta
1/2 tbsp olive oil
1 tsp hot honey (or regular honey)
pinch of salt
crostini
1 french bread or baguette, cut in about 1/2 inch slices
olive oil
pinch of salt
3-4 slices of prosciutto
1 yellow peach, cut into thin slices
1-2 tbsp fresh chopped basil
hot honey to taste
Instructions
- Preheat the oven to 375 degrees F and spray a large baking sheet with non-stick spray.
- Add all of the whipped ricotta ingredients in a medium mixing bowl and beat with a hand mixer until creamy and smooth. You can also use a food processor for this part. However, I prefer using a hand mixer. Cover and refrigerate until ready to use.
- Cut the french bread into 1/2 inch slices. Brush oil on both sides of each slice then sprinkle with salt. Add to the baking sheet in a single layer.
- On the other side of the baking sheet add the slices of prosciutto.
- Bake for about 12 minutes. If you want the prosciutto extra crispy, remove the crostini after 12 minutes and pop the prosciutto back in the over for 1-3 more minutes or until it’s crispy enough for your liking. Then once the prosciutto is cool enough to handle, crumble apart into tiny pieces.
- Assemble the crostini by add a spoonful or two of whipped ricotta to each crostini followed by 1-2 peach slices and some crispy prosciutto pieces. Top with fresh chopped basil and then drizzle on the hot honey.
- Serve and enjoy!
