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Fresh Peach with Prosciutto, Ricotta & Honey Drizzled Crostini

Fresh Peach with Prosciutto, Ricotta & Honey Drizzled Crostini recipe | TeenieCakes.com

I had read that a traditional summer presentation in Italy included fresh seasonal peaches with prosciutto and honey. There’s something romantic and rustic about these synergy of flavors.  Without having ever tried the combination before, it was inevitable that the combination of familiar ingredients was going to be well received on my palate.    I loved it!

One evening, I used a Rosemary loaf as the base. The bread slices were a bit larger than using a baguette so three slices of peaches per crostini was perfect. I toasted the bread with a grill pan without brushing olive oil on the bread. While they were tasty…there was something missing.  However, it didn’t stop me from eating too many and thus ending up skipping dinner all together.

A couple of evenings later, I assembled these small bites together again, this time using a baguette that had sea salt sprinkled on the top of the loaf and I brushed a garlic infused olive oil on each bread slice before frying them on a grill pan. This was THE ticket. The olive oil not only lent an additional flavor without overpowering the delicate balance of savory from the prosciutto and sweetness from the peaches and honey, it complimented the combinations and added a fantastic texture when grilled. The ricotta is neutral, but a much needed ingredient that brings everything together.

There’s something both sexy and alluring about this appetizer (yes, sexy!)…I think it’s the drizzling of honey on both the crostini and the plate before serving. These are easily appetizers/small bites or a side dish.

Pair these lovely crostinis with a crisp Pinot Gris..or a glass of sweet Moscato may further compliment the sweetness of the peaches.

Teenie Notes

  • If you have any complimentary flavored olive oil that would pair well with the peaches and prosciutto, give it a try!
  • I used an olive oil that was garlic infused and it took the flavors to the next level.
  • On these warmer summer days, take care not to leave or set these out too long with the prosciutto…
  • Serve with a crisp, light bodied wine to bring out the flavors – something like a Pinot Gris.
Fresh Peach with Prosciutto, Ricotta & Honey Drizzled Crostini
Source by Cristina of TeenieCakes.com
Ingredients

Slices of baguette or rosemary bread loaf, sliced for crostini
Extra Virgin Olive Oil

Ricotta, low-fat
Telicherry pepper, freshly ground

Prosciutto, sliced thin
1 ripe peach, pitted and cut into 12 even slices
Fresh Honey

Directions

Lightly brush bread with extra-virgin olive oil.

Either using a grill, grill-pan, or oven set to broil, toast bread, careful not to over-toast.

Spread desired amount of ricotta on toasted bread pieces and grind pepper to taste. Feather or layer slices of prosciutto across each crostini. Depending on the length of your bread slices, place 2 – 3 slices of peach slices on the bread.

Finish by drizzling generous amounts of honey.

Fresh Peach with Prosciutto, Ricotta & Honey Drizzled Crostini recipe | TeenieCakes.com

Reader Interactions

Comments

  9. Ruth says

    Your photos are amazing – and I love prosciutto with melon, so why not with peaches? It looks divine!

  13. Nami @ Just One Cookbook says

    My goodness, I really can’t wait to try this. What a great combination! I haven’t bought peaches this year yet. I’m SO looking forward to this! Thank you for sharing this recipe….can’t wait!

  14. Barbara | Creative Culinary says

    This looks nothing short of amazing. Fresh, sweet, crunchy…so many elements to touch the senses. I love grilled fruit too and might have to try that with this recipe for my girls night in this weekend.Can’t wait!

  16. Monet says

    I agree…this is incredibly sexy appetizer! Thank you for sharing with me, sweet friend. You always make me smile…and my stomach always growls! Hugs and love from Austin!

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