clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honeyed Peach Crostini with Crisp Pancetta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale
  • 1 baguette, sliced on the diagonal into 1/2-inch pieces
  • 1 cup ricotta cheese, whipped until smooth
  • 2 tablespoons honey, plus more for drizzling
  • 2 ripe peaches, sliced into wedges
  • 8 slices pancetta, cooked until crispy and crumbled
  • Olive oil for brushing
  • Freshly cracked black pepper, to taste


  1. Preheat your oven to 375°F (190°C).
  2. Brush each baguette slice lightly with olive oil and arrange on a baking sheet. Toast in the oven for about 10 minutes, or until golden and crisp.
  3. In a bowl, combine the whipped ricotta with 2 tablespoons of honey, mixing until well incorporated.
  4. Once the baguette slices are toasted, allow them to cool slightly.
  5. Spread a generous amount of the honeyed ricotta onto each crostini.
  6. Top each with a couple of peach wedges and crumbled crispy pancetta.
  7. Just before serving, drizzle each crostini with a bit more honey and sprinkle with freshly cracked black pepper for a touch of heat.
  • Author: Lucas Krammes
Recipe Card powered byTasty Recipes