Ingredients
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
Instructions
- Preheat your oven to 375°F (190°C).
- 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.
- In a bowl, combine the whipped ricotta with 2 tablespoons of honey, mixing until well incorporated.
- Once the baguette slices are toasted, allow them to cool slightly.
- Spread a generous amount of the honeyed ricotta onto each crostini.
- Top each with a couple of peach wedges and crumbled crispy pancetta.
- Just before serving, drizzle each crostini with a bit more honey and sprinkle with freshly cracked black pepper for a touch of heat.
