Peach Crostini with Herbed Ricotta & Crispy Prosciutto

I have found my newest favorite summer appetizer.

Or dinner! I could totally eat a plate of these and count it as dinner.

Juicy, sweet peaches are one of the best parts of summer, and these cute little crostini let them shine.

Crostini are one of my favorite appetizers or snacks, any time of day and any time of year. They are so versatile – they basically use toast as a vehicle for anything you want to put on top. Anything goes!

And in the summer time, I love to grill my bread for ease and more flavor. Also, not turning the oven on is always a goal in August. 

These cuties feature a divine whipped ricotta that is flavored with fresh herbs. I used basil and parsley, but you could use whatever fresh herbs you love or have on hand. I’d stay away from rosemary or sage because they will totally overpower the other flavors going on here, but just about anything else goes.

Whipped ricotta is one of those things that tastes like it should be much more difficult to make. It’s so rich and creamy! The good news is it only takes minutes to make in a food processor. You just put it in the machine and run it until the ricotta has a super creamy, luxurious, and whipped consistency. Then you can flavor it however you like! So, so good and ridiculously easy.

The ricotta serves as the base for the other toppings. Up next are slices of juicy peaches. And ya know what? We could stop right there and these would be completely fabulous. But no. I can’t stop right there. Especially when prosciutto is involved!

Prosciutto and peaches are an amazing combo already (see this incredible pizza for proof), but things get even more interesting with this combo when the prosciutto is crispy. Crisping the prosciutto in a hot skillet enhances its saltiness and makes it crunchy.

The salt is the perfect counterpart to the creamy ricotta and sweet peaches. Plus the prosciutto adds that fun crunch, which I love and think is needed here.

To finish, I love a small drizzle of olive oil and balsamic glaze, a sprinkling of salt and pepper, and additional fresh herbs over top. Simple but impactful! Just like summer food should be.

These make an impression, don’t they? So pretty!

And as pretty as they are, I promise this, they taste even better. It’s such a great combo of flavors and textures, and really embodies summer in every bite!

Peach Crostini with Herbed Ricotta & Crispy Prosciutto

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• Author: Molly
• Total Time: 15 minutes
• Yield: 4 appetizer servings 1x

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Description

These Peach Crostini with Herbed Ricotta & Crispy Prosciutto are a bite of summer! Juicy, sweet peaches are the perfect compliment to whipped herbed ricotta and salty, crisped prosciutto. A summer appetizer that is sure to impress!

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Ingredients

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For the Herbed Ricotta:

• 1 (15-oz) container ricotta cheese (I prefer whole milk for this)
• 2 tablespoons heavy cream
• 2 tablespoons fresh basil, torn
• 1 tablespoon fresh parsley
• Salt and pepper, to taste

For the Crispy Prosciutto:

• 1 teaspoon olive oil
• 4 slices of prosciutto, chopped

For the Crostini:

• Grilled or toasted bread slices (I like a thinly sliced baguette for this)
• The herbed ricotta
• The crispy prosciutto
• 2 ripe peaches, pitted and thinly sliced
• Olive oil, for drizzling
• Balsamic glaze, for drizzling
• Salt and pepper, to taste
• Additional fresh herbs, for garnish

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Instructions

For the Herbed Ricotta:

1. Place the ricotta in a food processor and run the machine for a minute, occasionally stopping to scrape down the sides, until it is fluffy and completely smooth.
2. Add in the heavy cream and run the machine again until incorporated. Add the herbs and a pinch each of salt and pepper and process again to incorporate
3. Use immediately or place in an airtight container in the fridge until you are ready to use. Allow to sit at room temperature for a bit before using.

For the Prosciutto:

1. Heat a large nonstick skillet over medium heat and add the olive oil.
2. Add the chopped prosciutto and cook, stirring frequently, until it is crispy and rendered.
3. Remove from the pan and drain on a plate lined with paper towels.

For the Crostini:

1. Grill or toast your bread.
2. Spread the herbed ricotta generously on the crostini and top with the sliced peaches, crispy prosciutto, a drizzle of olive oil, balsamic glaze, a sprinkle of salt and pepper, and additional fresh herbs. Serve immediately.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: appetizer