Whipped Ricotta Peach Crostini Recipe

Introduction

Whipped Ricotta Peach Crostini offers a delightful combination of creamy ricotta, sweet peaches, and crispy prosciutto on toasted bread. This easy appetizer brings together fresh flavors and a touch of heat from hot honey, perfect for entertaining or a light snack.

Ingredients

• 1 cup whole milk ricotta
• 1/2 tbsp olive oil
• 1 tsp hot honey (or regular honey)
• Pinch of salt (for ricotta)
• 1 French bread or baguette, cut into about 1/2 inch slices
• Olive oil (for brushing bread)
• Pinch of salt (for bread)
• 3-4 slices of prosciutto
• 1 yellow peach, thinly sliced
• 1-2 tbsp fresh chopped basil
• Hot honey, to taste (for drizzling)

Instructions

1. Step 1: Preheat the oven to 375 degrees F and spray a large baking sheet with non-stick spray.
2. Step 2: In a medium mixing bowl, combine ricotta, olive oil, hot honey, and a pinch of salt. Beat with a hand mixer until creamy and smooth. Cover and refrigerate until ready to use.
3. Step 3: Slice the French bread into 1/2 inch pieces. Brush both sides with olive oil, then sprinkle with salt. Place the slices on one side of the baking sheet in a single layer.
4. Step 4: Arrange the prosciutto slices on the other side of the baking sheet.
5. Step 5: Bake for about 12 minutes. For extra crispy prosciutto, remove the crostini after 12 minutes and bake the prosciutto alone for 1-3 more minutes until crisp. Once cooled, crumble the prosciutto into small pieces.
6. Step 6: To assemble, spread a spoonful of whipped ricotta on each crostini, top with 1-2 peach slices, and sprinkle with crispy prosciutto pieces. Add fresh chopped basil and drizzle with hot honey.
7. Step 7: Serve immediately and enjoy!

Tips & Variations

• Use regular honey if hot honey is unavailable, and add a pinch of crushed red pepper for heat.
• Swap peaches for nectarines or ripe plums for a seasonal twist.
• Try adding a squeeze of fresh lemon juice to the ricotta for added brightness.
• For a vegetarian option, omit prosciutto and add toasted nuts or seeds for crunch.

Storage

Store leftover whipped ricotta in an airtight container in the refrigerator for up to 3 days. Keep crostini separate in a sealed bag to maintain crispness and add toppings just before serving. Reheat crostini briefly in the oven to refresh crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the whipped ricotta ahead of time?

Yes, you can prepare the whipped ricotta up to 2 days in advance. Keep it tightly covered and refrigerated to maintain freshness.

How can I prevent the crostini from becoming soggy?

Brush the bread with olive oil and toast it just before assembling. Add toppings right before serving to keep the crostini crisp.

Whipped Ricotta Peach Crostini Recipe

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★★★★★

4.7 from 60 reviews

Whipped Ricotta Peach Crostini is a delightful appetizer featuring creamy homemade whipped ricotta spread on toasted baguette slices, topped with fresh peach slices, crispy prosciutto, fragrant basil, and a drizzle of sweet hot honey. This easy-to-make recipe balances savory, sweet, and spicy flavors perfectly for a refreshing and elegant bite perfect for gatherings or light snacks.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 crostini 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Whipped Ricotta

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

Crostini

• 1 French bread or baguette, cut into about 1/2 inch slices
• Olive oil (for brushing)
• Pinch of salt

Toppings

• 3–4 slices of prosciutto
• 1 yellow peach, cut into thin slices
• 1–2 tbsp fresh chopped basil
• Hot honey to taste (for drizzling)

Instructions

1. Prepare the Whipped Ricotta: In a medium mixing bowl, combine 1 cup whole milk ricotta, 1/2 tablespoon olive oil, 1 teaspoon hot honey, and a pinch of salt. Using a hand mixer, beat the mixture until creamy and smooth. Alternatively, you can use a food processor. Cover and refrigerate the whipped ricotta until ready to use.
2. Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Spray a large baking sheet with non-stick spray to prevent sticking.
3. Prepare the Crostini: Slice the French bread or baguette into 1/2 inch thick slices. Brush both sides of each slice with olive oil and sprinkle lightly with salt. Arrange the slices in a single layer on one side of the prepared baking sheet.
4. Prepare the Prosciutto: Lay the 3-4 slices of prosciutto on the other side of the baking sheet, separate from the crostini.
5. Bake: Place the baking sheet in the preheated oven and bake for approximately 12 minutes. For extra crispy prosciutto, remove the crostini after 12 minutes and return the prosciutto to the oven for an additional 1-3 minutes or until it reaches your desired crispiness. Allow prosciutto to cool slightly, then crumble into tiny pieces.
6. Assemble the Crostini: Spoon a generous amount of the chilled whipped ricotta onto each toasted crostini slice. Top each with 1-2 thin peach slices, sprinkle with crispy prosciutto pieces, and garnish with fresh chopped basil. Drizzle hot honey over the assembled crostini to finish.
7. Serve: Serve immediately and enjoy these flavorful, fresh crostini as an appetizer or light snack.

Notes

• Using hot honey adds a subtle spicy sweetness, but regular honey can be substituted.
• Prosciutto can be baked separately if preferred to better control crispiness.
• For a vegetarian version, omit prosciutto and consider adding toasted nuts or seeds for crunch.
• Store leftover whipped ricotta in an airtight container in the refrigerator for up to 2 days.
• Ensure peach slices are thin to balance texture and flavor on the crostini.

Keywords: ricotta, crostini, peach, appetizer, prosciutto, whipped ricotta, baked crostini, hot honey, Italian appetizer, easy appetizer