Don’t be surprised if your friends and family find it difficult to move on to the hams & hots this 4th of July when you present them with these little toasts topped with stunning sweet and savory flavors of summer.
With peach season at its peak, I can’t get enough of these sweet juicy babies. Typically, I’ll eat them as is, but I got to thinking the other day – it’s time I be a little more creative than just rinsing them under a cool spray of water and eating over the kitchen sink.
Then it came to me…crostini. But not just any crostini. Our little crusts needed to hit all the right notes – from creamy to crunchy – salty to sweet.
And even though hubby would happily call it a day with crostini slathered in ricotta and a sprinkling of black pepper…
I thought it would be fun to incorporate little whispers of prosciutto along with slivers of juicy peach and a drizzle of golden honey.
Oh yes…Creamy Ricotta, Prosciutto & Sweet Peaches with Honey Crostini was born. A drizzle of honey always reminds me of our first night in Italy when we ordered room service. A gorgeous cheese plate decorated with Italian meats, dried fruits, hard cheeses and of course, honey.
I love how this seemingly insignificant ingredient can rush open up the floodgates to one of the most special times of my life. I’m not sure there are many other things in life that have that kind of power over us. Imagine having the capacity to resurrect a person’s most cherished memories without saying a single word.
Honey. Go figure.
It will not surprise you to know that there are just six ingredients involved with the making of this antipasti. It is indeed in-keeping with my philosophy on great food – when you use high quality ingredients, they do most of the work for you. Fresh, seasonal ingredients make for delicious food and they also make for a host who still has plenty of energy to enjoy the party.
This one’s all about loading up your toasted sliced ciabatta with as much or as little ricotta, prosciutto, peaches, honey and black pepper as you like. You could provide a station for folks to create their own or have the crostini ready as your guests enter your home. Yes, I say do that! Have it ready; with flutes of Prosecco lined up for the offering.
You know that’s my kinda cooking and my kinda party!
- 1 loaf Ciabatta, sliced thin and toasted
- 15 oz. Part-Skim Ricotta
- ½ lb. thinly sliced prosciutto
- 3 ripe peaches, cleaned and pitted, sliced thin
- honey for drizzling
- Black pepper, to taste
- In a 350 degree oven, toast bread on a cookie sheet until browned and crunchy.
- Remove from oven and let cool.
- Provide ricotta, prosciutto, sliced peaches, honey and black pepper for guests to build their perfect crostini. Or have them ready to go as they arrive.
And just in case you’re looking to include peaches in your dessert course…here’s a fun one!
Peaches from around the web…
Prosciutto-Wrapped Peach and Arugula Salad from Floating Kitchen
Make Ahead Peaches and Cream Breakfast Bake from Half Baked Harvest
Kale Salad with Peaches, Corn, and Basil-Honey Vinaigrette from Eats Well With Others