Honey Ricotta Peach Crostini with Crispy Pancetta
The Suburban Soapbox
The Suburban Soapbox
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  • 00 Cook Time 0:10 2017-07-27T00:10:00+00:00 Total Time 0:25 2017-07-27T00:25:00+00:00 Serves 16 adjust servings Ingredients 16 baguette slices 2 tablespoons olive oil 4 ounces thinly sliced pancetta 1 cup whole milk ricotta 1 tablespoon honey 2 large peaches, thinly sliced 1/4 cup balsamic glaze 1/4 cup thinly sliced basil Instructions Lightly brush both sides of the bread with olive oil and set aside. Preheat grill. Grill the bread for 1-2 minutes on each side until golden and crispy. Transfer to a platter and set aside. In a small skillet, cook the pancetta over medium heat for 3-4 minutes or until it begins to crisp. Flip the pancetta over and continue cooking until crispy. Transfer to a plate lined with a paper towel and allow to cool. In a small bowl, whisk together the ricotta and honey. Spread one 1 tablespoon ricotta mixture onto a baguette slice. Repeat with remaining bread. Top each piece of bread with a few slices of peaches and divide the pancetta evenly among the crostini. Drizzle the crostini with the balsamic glaze and sprinkle with basil. Serve immediately. Recipe Notes



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