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Whipped Ricotta Peach Crostini

This whipped ricotta peach crostini with crispy prosciutto and hot honey is a delicious appetizer to serve this summer!

whipped ricotta peach crostini
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Whipped Ricotta Peach Crostini


whipped ricotta
1 cup whole milk ricotta
1/2 tbsp olive oil
1 tsp hot honey (or regular honey)
pinch of salt
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


  1. Preheat the oven to 375 degrees F and spray a large baking sheet with non-stick spray.
  2. 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.
  3. 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.
  4. On the other side of the baking sheet add the slices of prosciutto.
  5. 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.
  6. 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.
  7. Serve and enjoy!