Honey Ricotta Peach Crostini with Crispy Pancetta
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 cocktails 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 Cocktail. 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.
Get the Recipe: Honey Ricotta Peach Crostini with Crispy Pancetta
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
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.
45 Comments on “Honey Ricotta Peach Crostini with Crispy Pancetta”
I’ve made this recipe several times and always a big hit. Peaches BBQ up amazingly well,I’ve cut them in half before,remove the pit,don’t skin them,put a knob of butter and brown sugar in the centre,let caramelize and serve with vanilla ice cream
Love the addition of ice cream What a great tip!
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.
I haven’t tried it with grilled peaches but I’m pretty certain it would be amazing.
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?
The best appetizer even if you arrive during dessert. Love your additions, thank you for sharing!
If I assemble this and transport to a party, about 30 minutes away, will the bread get soggy if not served for an hour?
Yes, so I’d just have everything ready to go and assemble at then party.
LOL!!
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.
I love that idea! Thank you for sharing….it’s not peach season here either quite yet.