Peach Crostini with Ricotta and Crispy Prosciutto

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When it comes to summer produce, there’s a lot to be excited about—red wedges of watermelon, sweet shiny cherries, and luscious juicy peaches. Whether sweet or savory, there are plenty of ways to incorporate this summer stone fruit into recipes.

This Peach Crostini with Ricotta and Crispy Prosciutto is perfect in all its simplicity and embodies summer in every bite.
Crunchy toasted pieces of bread, layered with rich creamy ricotta, topped with peaches and crispy prosciutto, and finished off with a drizzle of olive oil and balsamic glaze! With such a delightful combination of flavors and textures, these are perfect for an easy, quick appetizer.

Prosciutto and peaches are an unlikely match made in heaven. And, things get even more interesting when we cook the prosciutto in a hot skillet that enhances its saltiness and makes it crunchy.
What is Crostini?

Crostini means “little crusts” in Italian and that’s exactly what they are: small slices of bread, brushed with olive oil, toasted until crisp, and then piled with toppings.

Though these look fancy and elegant, they are so easy to put together, and taste amazingly delicious. Serve these bite-sized hors d'oeuvres for your next gathering, your guests will never forget and swoon over them for days to come.

Looking for more such amazing Appetizers? You can try some of our other favorites like:
How to prevent Crostini from getting soggy?

It's important to grill the bread before adding the toppings to the crostini. Also, use a spread on top of the bread that has some fat in it, like cream cheese, goat cheese, or mashed avocado that creates a barrier and prevents the juicier toppings from saturating the crisp bread. Last but not the least, add all the toppings just before serving and consume them immediately.

  • Fresh peaches are the star of the show. It's best to look for peaches while they are in season from June to August. Remember to wait until peaches are in season and are ripe and juicy! This will make all the difference!!!
  • Crostinis can’t be made much ahead of time or they can lose their crunch. Assemble them just before serving.
  • Similar to bruschetta, all crostini recipes require a good quality of bread. While I love using a classic French baguette, you can substitute this for another type of crusty bread.
  • Toast the bread slices for just the right amount of time. The crostini should be crispy outside and soft inside. I recommend keeping an eye on them while baking. The cooking time can vary based on the size of the bread pieces and your oven.
  • Avoid overloading the toppings so they don't topple off as someone goes in for a bite.

If you made this Peach Crostini with Ricotta and Crispy Prosciutto, I would love to know how it turned out! Please let me know by leaving a comment below.

  • 1 large baguette, cut into slices about ½ inch thickness
  • 400 g ricotta cheese
  • 2 ripe peaches, pitted and thinly sliced
  • 1 Tablespoon olive oil+plus more for drizzling
  • 4 slices of prosciutto, chopped
  • Salt,to taste
  • Ground pepper,to taste
  • Balsamic glaze, for drizzling
  • Basil leaves, for garnishing

  1. Place the ricotta cheese with salt and pepper 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. Heat a large nonstick skillet over medium heat and add the olive oil. Add the chopped prosciutto and cook, stirring frequently, until it is crispy. Remove from the pan and drain on a plate lined with paper towels.
  3. Lightly brush both sides of the slices of bread with olive oil and set aside.
  4. Preheat the oven at 175 degrees Celsius. Bake them for 5 minutes until the sides of the bread are golden and crispy. Take them out of the oven,transfer them to a plate and set aside.
  5. Spread the ricotta cheese generously on the toasted bread slices and top with the sliced peaches, crispy prosciutto, a drizzle of olive oil, balsamic glaze, a pinch of salt and garnish with basil leaves. Serve immediately.


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