Honey Ricotta Peach Crostini

  • 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.