Home » Brunch » Honey Ricotta Peach Crostini with Crispy Pancetta
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by Kellie July 27, 2017
Summer’s greatest gift served up with a savory twist! Honey Ricotta Peach Crostini with Crispy Pancetta is the summer appetizer you’re going to serve again and again. Quick and easy to make with just a few readily available ingredients, this one will carry you well into the fall party season.
We’ve been beaching pretty hard lately. I’m back at the Jersey shore once more because we did a quick Fox 29 segment this morning and it couldn’t have been more beautiful outside. They were calling for rain and the clouds parted ways as soon as I arrived at the marina. It was the PERFECT summer morning. We talked beach hacks and made a few co*cktails that are totally beach friendly which I didn’t PLAN to share here but will definitely be adding them next week when I get home. They were a huge hit with everyone there which, usually, indicates that YOU all will love them too. And since I like to share everything with all of you, you’re going to be all like “Whaaaat???” when you see it. But trust me, this one is seriously genius. Just like this Honey Ricotta Peach Crostini with Crispy Pancetta. It’s simply irresistible.
I mentioned before how I’m kind of a lazy person and I’ve learned to not be ashamed about it one bit. I like to lounge around and eat chips. That’s real life. But my laziness pays off in ways that some people just don’t understand….like I find ways to make super impressive appetizers for parties that take me no time at all. And with as little dishes as possible. Then, I can hang out and enjoy my friends when I’m entertaining because that’s why I had them over in the first place. So I can enjoy their company. Right?
Well, this Honey Ricotta Peach Crostini with Crispy Pancetta is so simple it’s silly. The only thing you cook is the bread and it takes about 2 minutes on a grill just to get it golden and crispy. AND if you’re super lazy (or just tired) you can totally skip this step and nobody will even know it was supposed to be crispy. Spread with a simply mixture of honey and ricotta cheese, top with a few slices of fresh peaches (I didn’t even PEEL them!), a few pieces of crisped up pancetta (ok, I lied…you do have to cook something but the pancetta takes seconds in a frying pan, I swear) and drizzle with balsamic glaze.
I mean, really, have you ever seen an appetizer or snack that looks that fabulous and is so, sooooo incredibly easy? Except for these Strawberry Caprese Skewers, of course. Or this Shrimp co*cktail. Or these Pigs in a Blanket. Well, ok…I’ve had lots of practice but now you can get to know your friends even better because you won’t be holed away in the kitchen for your entire party.
Yield: 16
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Summer's best appetizer, this Honey Ricotta Peach Crostini is simply addictive.
5 from 11 votes
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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.
Notes
Ricotta mixture can be made up to 24 hours in advance and refrigerated in an airtight container.
Bread can be grilled up to 6 hours in advance and stored at room temperature.
Pancetta can be cooked up to 3 hours in advance and stored at room temperature.
Calories: 176kcal, Carbohydrates: 21g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 256mg, Potassium: 101mg, Fiber: 1g, Sugar: 3g, Vitamin A: 150IU, Vitamin C: 1.3mg, Calcium: 59mg, Iron: 1.1mg
Author: Kellie
Course: Appetizer
Cuisine: American
posted in: Appetizers, Breakfast, Brunch, Grilling, Healthy Recipes, Recipes, Snacks, Vegetarian 42 comments
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Maria — Reply
Wow I can’t wait to make these for my next gathering. Have you ever tried to grill the peaches first? Just curious how they will stand up against the other ingredients.
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Kellie — Reply
I haven’t tried it with grilled peaches but I’m pretty certain it would be amazing.
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Dre — Reply
Omg- im always late tonparties and my husband is like, why do you make apps?
But anyways— everyone ate these anyway: So delish!I use prosciutto instead of pancetta. Also added mango and peach preserves to ricotta along with the honey. Oustanding!! People kept saying- who brought these?
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Kellie — Reply
The best appetizer even if you arrive during dessert. Love your additions, thank you for sharing!
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Cathy Carlson — Reply
If I assemble this and transport to a party, about 30 minutes away, will the bread get soggy if not served for an hour?
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Kellie — Reply
Yes, so I’d just have everything ready to go and assemble at then party.
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Virginia — Reply
It’s not peach season here, so I mixed homemade peach jam with the ricotta and put it under the broiler for a couple minutes. Yum! Thanks for a wonderful inspiration. Making this for a party next month.
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Kellie — Reply
I love that idea! Thank you for sharing….it’s not peach season here either quite yet.
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Jasmine Reyes — Reply
Can I use frozen peach slices Instead?
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Kellie — Reply
I haven’t tried it with frozen peaches but I think it would work.
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Lindacarol Nail — Reply
Did you use purchased balsamic glaze or make your own? Recipe please if homemade.
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Kellie — Reply
I just purchased at the store. So much easier and less smelly. 🙂
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Laura — Reply
My go too summer appetizer especially when Texas peaches are ripe and bounties of basil in the garden, the balsamic glaze is a must!
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Kellie — Reply
It is definitely a must! Thank you for your comment!
See AlsoOkonomiyaki Recipe (Video) お好み焼き
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Lauren Keeton — Reply
Hi Kellie.
I haven’t tried the recipe yet but am making it tomorrow evening for my book club group. What else would you recommend pairing with it? Want to have a few food options for my guests. Thanks in advance.-
Kellie — Reply
If you’re just looking for appetizers, I’ve paired this with my strawberry caprese skewers and my cold crab dip. https://thesuburbansoapbox.com/the-very-best-cold-crab-dip-recipe/
https://thesuburbansoapbox.com/strawberry-caprese-salad-skewers/
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Emily — Reply
I really loved this recipe! Quick question — in your photos, it looks like you used prosciutto, not pancetta as the recipe states. I think pancetta is a bit to “bacon-ey” for this recipe, and think pancetta would be a better choice. Just looking for a bit of clarification. Either way, this turned out great and was so easy. Thank you!
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Kellie — Reply
Proscuitto works well, too, but I used a thinly sliced pancetta for this recipe. I’ve used both when I can ‘t get my hands on pancetta that can be sliced.
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VICTORIA PAESCH — Reply
How did you cut the peaches so thin ?
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Kellie — Reply
I cut them in half and remove the pit. Then put the cut side down on a flat surface. Slice the peaches thinly, it’s much easier this way! Good luck!
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Patty — Reply
What is “balsamic glaze”? Is it simply balsamic vinegar drizzled over the peac crostini?
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Kellie — Reply
Balsamic glaze is a reduction of balsamic vinegar which is syrupy. You can buy it at the grocery store.
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Vanessa — Reply
Thanks for sharing! How far ahead of time can I make them?
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Kellie — Reply
They are best made right before serving.
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Suzanne — Reply
This looks so good! What a great sweet and filling appetizer!
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Kellie — Reply
Thank you!
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Karen — Reply
What wine would you pair?
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Kellie — Reply
A chilled riesling or a Prosecco goes very well with this recipe!
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Thomas Lindemann — Reply
Tasted amazing . Thanks!
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Kellie — Reply
Thank you!
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Helene — Reply
Absolutely delicious & very easy. Great company hor d’ourve. Thank you!
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Kellie — Reply
Thank you! It’s one of our favorites!
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Sharon — Reply
Is balsamic glaze the same as vinaigrette?
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Kellie — Reply
It is not….balsamic glaze you can buy in the store with the balsamic vinegar. It’s a reduced vinegar that’s almost syrup like.
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angela carrera — Reply
I actually made my own balsamic glaze by lightly heating it up on the stove then I added a little bit of sugar. until it thickens. I haven;t put it all together but….soon!!!
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Kellie — Reply
Great idea!
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Tricia @ Saving Room for Dessert — Reply
This combination of flavors and textures must make for a wonderful appetizer! I could eat this for any meal of the day – so pretty too!
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Kellie — Reply
Thank you!
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April J Harris — Reply
What a gorgeous summer canapé! Pinning. Found you via Joanne T Ferguson’s share of your post on Facebook 🙂
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Kellie — Reply
Thank you so much, April!
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Maïté — Reply
Ces canapés me tentent vraiment ! C’est tellement original. Je teste dimanche. Merci pour ce partage. Je kiffe.
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Kellie — Reply
Translated: These canapes really tempt me! It’s so original. I test on Sunday. Thank you for sharing. I like.
You’re very welcome! I hope you enjoy it!
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