Best 2 Peach Prosciutto Ricotta Crostini Recipes

Indulge in a delightful culinary symphony with our delectable Peach, Prosciutto, and Ricotta Crostini recipes. These culinary creations elevate the humble crostini to an orchestra of flavors, textures, and colors. Savor the juicy sweetness of peaches, the savory saltiness of prosciutto, the creamy richness of ricotta, and the aromatic freshness of basil. Embark on a culinary journey as we guide you through two enticing variations: the Classic Peach Prosciutto Ricotta Crostini and the Grilled Peach Prosciutto Ricotta Crostini. Both recipes promise a burst of flavors that will tantalize your taste buds and leave you craving more. Whether you're hosting a brunch, a party, or simply seeking a delightful snack, these crostini recipes are guaranteed to impress. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.

Let's cook with our recipes!

RICOTTA AND PEACH CROSTINI WITH PISTACHIOS

Ricotta and Peach Crostini With Pistachios image

Provided by Melissa Clark

Categories quick, weekday, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 teaspoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil, more for brushing
2 medium peaches, about 6 ounces, pitted and sliced 1/4-inch thick
3 slices from center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)
1 1/2 cups baby arugula, about 3 ounces
3/4 cup fresh ricotta
3 tablespoons toasted pistachios, chopped
Flaky sea salt, for sprinkling

Steps:

In a medium bowl, whisk lemon juice, salt and pepper. Add oil and whisk again. Place peaches in another bowl and toss with half the vinaigrette.
Heat grill or broiler. Brush both sides of each bread slice with oil. Grill or broil bread until lightly charred, 1 to 1 1/2 minutes a side.
Add arugula to bowl of remaining vinaigrette and toss.
Spoon dollops of ricotta onto bread slices and sprinkle with pistachios (reserve some for garnish). Top with peaches. Sprinkle lightly with sea salt. Cap with a handful of arugula and sprinkle with pistachios. Serve immediately.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 140 milligrams, Sugar 4 grams, TransFat 0 grams

PEACH, PROSCIUTTO & RICOTTA CROSTINI RECIPE - (4.5/5)

Peach, Prosciutto & Ricotta Crostini Recipe - (4.5/5) image

Provided by ngaldi

Number Of Ingredients 6

Ingredients

12 slices ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices prosciutto
Honey

Steps:

Grill bread slices. Halve, pit, and thinly slice peach. Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.

Tips:

Choose ripe, flavorful peaches. The better the peaches, the better the crostini will be.
Use high-quality prosciutto. Look for prosciutto that is thinly sliced and has a deep red color.
Make sure the ricotta cheese is fresh. Fresh ricotta cheese will be smooth and creamy, not grainy or watery.
Use a good-quality olive oil. Extra virgin olive oil is the best choice for this recipe.
Don't overcrowd the crostini. You should be able to fit about 4 crostini on a baking sheet.
Serve the crostini immediately. They are best when they are hot and fresh out of the oven.

Conclusion:

Peach prosciutto ricotta crostini are a delicious and easy appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be assembled in minutes. The combination of sweet peaches, salty prosciutto, and creamy ricotta cheese is irresistible. These crostini are sure to be a hit at your next party or gathering.