Peach Prosciutto Ricotta Crostini Recipes

GRILLED PEACH AND RICOTTA CROSTINI

Grilled Peach and Ricotta Crostini image

Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!

Provided by Jlopez

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 16

Number Of Ingredients 11

Ingredients

1 baguette, cut diagonally into 1/2-inch slices
1 tablespoon good-quality extra-virgin olive oil
1 pinch kosher salt
1 cup whole-milk ricotta cheese
1 ½ tablespoons real maple syrup
1 lemon, zested
1 teaspoon coarse kosher salt
2 fresh peaches
5 thin slices prosciutto, or more if needed
6 leaves basil, cut chiffonade style
2 tablespoons maple syrup, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
Preheat a panini grill to 420 degrees F (215 degrees C).
Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 17.2 g, Cholesterol 6.4 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 344.9 mg, Sugar 3.9 g

PEACH, PROSCIUTTO & RICOTTA CROSTINI RECIPE - (4.5/5)

Peach, Prosciutto & Ricotta Crostini Recipe - (4.5/5) image

Provided by ngaldi

Number Of Ingredients 6

Ingredients

12 slices ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices prosciutto
Honey

Steps:

Grill bread slices. Halve, pit, and thinly slice peach. Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.

PEACH, PROSCIUTTO & RICOTTA CROSTINI

Peach, Prosciutto & Ricotta Crostini image

Provided by Bon Appétit Test Kitchen

Yield Makes 12 servings

Number Of Ingredients 6

Ingredients

12 slices ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices of prosciutto
Honey

Steps:

Grill bread slices.
Halve, pit, and thinly slice peach.
Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.

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