Easy peach prosciutto & ricotta crostini Recipe 

Enjoy peach, prosciutto, and ricotta crostini in the summer with fresh peaches and wonderful weather! These simple toasts are sweet, salty, crispy, and creamy.

– 8 ounces whole milk ricotta – .75 ounce fresh basil – coarse salt and fresh cracked black pepper – 1 tsp lemon juice, or to taste – 1 baguette style loaf of bread – 6 ounces prosciutto slice – 3-4 firm ripe peaches, thinly sliced (do not peel) – pomegranate molasses for drizzling



Blend the basil and ricotta in a small food processor until the cheese is pale green. Add lemon juice and salt to taste. 

Step 1

Step 2

I like to prepare this ahead to cool the cheese. It thickens when chilled. Thinly slice bread at an angle to 1/3-1/2 inch. 

Step 3

Toast both sides of bread. I use a low broiler, but you can grill or pan-bake. Pay attention to avoid burning. 

Step 4

Put together crostini. First, layer ricotta. Put half a prosciutto slice on top. I fold and softly twist the meat to give it volume and shape on bread. 

Step 5

Finish with 2 peach slices. Top each crostini with tiny basil leaves and cracked black pepper. Add pomegranate molasses before serving. Serve now!

Also See

Best Gruyere Cheese Crackers Recipe