• 16 baguette slices
• 2 TBS olive oil
• 4 oz thinly sliced prosciutto
• 1 cup whole milk ricotta
• 1 TBS honey
• 2 large peaches, thinly sliced
• 1/4 cup balsamic glaze
• 1/4 cup thinly sliced basil
• Garlic powder

Lightly brush both sides of the bread with olive oil and sprinkle garlic powder on top 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 prosciutto 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 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.