Honey Ricotta Peach Crostini with Crispy Pancetta Recipe

Introduction

Honey Ricotta Peach Crostini with Crispy Pancetta is a delightful appetizer that balances creamy, sweet, and savory flavors. Perfect for summer gatherings or an elegant snack, these crostini combine fresh peaches, rich ricotta, and crunchy pancetta on grilled baguette slices.

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

1. Step 1: Lightly brush both sides of the baguette slices with olive oil and set aside.
2. Step 2: Preheat your grill to medium-high heat.
3. Step 3: Grill the bread slices for 1-2 minutes on each side until they turn golden and crispy. Transfer to a platter and set aside.
4. Step 4: In a small skillet over medium heat, cook the pancetta for 3-4 minutes until it begins to crisp. Flip and continue cooking until fully crispy.
5. Step 5: Remove the pancetta and place it on a plate lined with paper towels to cool and drain excess fat.
6. Step 6: In a small bowl, whisk together the ricotta and honey until smooth. Spread about 1 tablespoon of the ricotta mixture onto each grilled baguette slice.
7. Step 7: Top each piece of bread with a few peach slices, then evenly distribute the crispy pancetta over the crostini.
8. Step 8: Drizzle the crostini with balsamic glaze and sprinkle with thinly sliced basil. Serve immediately for the best texture.

Tips & Variations

• For a vegetarian version, substitute pancetta with toasted walnuts or crispy fried sage leaves to maintain crunch and flavor.
• Use fresh, ripe peaches for the juiciest and sweetest topping. If peaches aren’t in season, nectarines work well too.
• Make your own balsamic glaze by simmering 1/2 cup balsamic vinegar with 1 tablespoon brown sugar until thickened, if store-bought isn’t available.

Storage

These crostini are best enjoyed fresh to keep the bread crispy. If you need to store leftovers, keep components separate: store grilled bread in an airtight container at room temperature for up to 2 days, ricotta mixture in the fridge for up to 3 days, and cooked pancetta wrapped in paper towels in the fridge for up to 2 days. Assemble just before serving. Reheat pancetta briefly in a skillet to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these crostini ahead of time?

It’s best to prepare the ingredients ahead but assemble crostini right before serving to keep the bread crisp and textures fresh.

What can I use if I don’t have balsamic glaze?

You can substitute balsamic glaze with a simple drizzle of good quality aged balsamic vinegar or make your own by reducing balsamic vinegar with a bit of sugar until thickened.

Honey Ricotta Peach Crostini with Crispy Pancetta Recipe

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★★★★★

4.9 from 128 reviews

• Author: Aiden
• Total Time: 20 minutes
• Yield: 16 crostini (serves 8-10 as an appetizer) 1x

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Description

Honey Ricotta Peach Crostini with Crispy Pancetta is a delightful appetizer combining creamy ricotta sweetened with honey, fresh juicy peaches, and savory crispy pancetta atop grilled baguette slices, drizzled with a tangy balsamic glaze and garnished with fresh basil.

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Ingredients

Scale 1x2x3x

Bread and Oil

• 16 baguette slices
• 2 tablespoons olive oil

Meats

• 4 ounces thinly sliced pancetta

Dairy and Sweeteners

• 1 cup whole milk ricotta
• 1 tablespoon honey

Produce and Garnishes

• 2 large peaches, thinly sliced
• 1/4 cup thinly sliced basil

Condiments

• 1/4 cup balsamic glaze

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Instructions

1. Prepare the bread: Lightly brush both sides of each baguette slice with olive oil to ensure they get a nice golden crust during grilling. Set aside once coated.
2. Preheat the grill: Get your grill hot and ready for the bread slices so they can toast quickly and evenly.
3. Grill the bread: Place the baguette slices on the grill and cook for 1-2 minutes on each side, or until the bread turns golden and crispy. Remove and transfer to a serving platter.
4. Cook the pancetta: In a small skillet over medium heat, cook the pancetta slices for 3-4 minutes until they start to crisp. Flip and continue cooking until the pancetta is fully crispy and browned.
5. Drain the pancetta: Remove the pancetta from the skillet and place it on a paper towel-lined plate to absorb excess grease and cool slightly.
6. Prepare the ricotta mixture: In a small bowl, whisk together the whole milk ricotta and honey until smooth and well combined.
7. Assemble crostini: Spread approximately 1 tablespoon of the honey ricotta mixture onto each grilled baguette slice.
8. Add toppings: Top each ricotta-coated crostini with a few slices of fresh peaches, then evenly distribute the crispy pancetta on top.
9. Finish and serve: Drizzle the crostini with balsamic glaze and sprinkle with thinly sliced fresh basil. Serve immediately for best texture and flavor.

Notes

• For a vegetarian option, omit pancetta and add extra peaches or substitute with toasted nuts.
• If balsamic glaze is unavailable, reduce balsamic vinegar until syrupy as a homemade alternative.
• Use ripe, but firm peaches to ensure slices hold their shape and texture on the crostini.
• The crostini are best served immediately after assembly to maintain crispness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Italian

Keywords: crostini, appetizer, grilled bread, ricotta, peaches, pancetta, balsamic glaze, summer recipe, easy appetizer