Ricotta Crostini with Hot Honey Peaches & Prosciutto

by Thea Miller

Ricotta Crostini with Hot Honey Peaches & Prosciutto

The perfect bite appetizer. Savory, sweet, hot, salty, creamy and chewy. Serves 4. Adapted from grilled cheese social.


10 thin slices Baguette 
2 tablespoon Olive Oil
⅔ cup Belgioioso Ricotta
1 large ripe Chin Drippin' Peach, cut into 10 slices
10 leaves Basil
5 slices Prosciutto
Flaky Salt
Hot Honey


Preheat oven to 450F degrees. ( you can grill the bread if you want)
Place baguette rounds on a baking sheet and drizzle with olive oil.
Bake for 5-8 minutes, checking often until the crostini are golden and crispy.
Remove from heat and let cool for a few minutes.
Top each baguette round with about 1 heaping tablespoon of ricotta.
Add a half slice of prosciutto to each one followed by one basil leaf and one slice of peach.
Add a generous sprinkle of flaky salt and finish with a drizzle of hot honey.