Peach and Honey Ricotta Crostini

By Whisper of Yum
  • Total Time:
    15 minutes
  • Servings:
    12 Crostini


  • 1 ciabatta baguette, sliced into 12 ½-inch slices
  • Olive oil
  • 7½ tablespoons ricotta
  • 3 teaspoons honey
  • 2 yellow peaches, medium ripe and thinly sliced
  • ¼ pound prosciutto, each slice cut into 3 smaller pieces
  • Maldon flakes (optional)


Before you get started, remove ricotta from refrigerator 10 minutes before toasting crostini.


  1. Preheat oven on Broil setting
  2. Slice baguette into 12 ½ inch slices
  3. Brush both sides with olive oil and place on a baking sheet.
  4. Toast for 2 minutes on each side or until golden brown and crisp.
  5. Set aside until ready for assembly.


  1. In a small bowl, combine ricotta and honey and mix well. Set aside.


  1. Arrange crostini on a platter. Spread ricotta mixture evenly on crostini.
  2. Top with prosciutto and 1 to 2 peach slices. Top with a light sprinkle of Maldon salt flakes, if using.