Grilled Peach and Ricotta Crostini

The very best brunch, lunch or dinner appetizer for the summer!! So good you can even serve this for dessert and everyone will love it. Crispy baguette slices, creamy ricotta, salty prosciutto, sweet peaches, basil and maple syrup.




  1. Preheat oven to 400 degrees.
  2. Place baguette slices on a baking sheet and brush with the tops with good extra virgin olive oil. Sprinkle with coarse Kosher salt.
  3. Bake for 8 minutes then set aside.
  4. In a small bowl stir together the ricotta, lemon zest, maple syrup and kosher salt. Place in the fridge while preparing the peaches and prosciutto.
  5. Preheat panini grill 420 degrees.
  6. Rinse the peaches in cold water. Remove the seed and slice into 1/2 inch wedges.
  7. Take half of the prosciutto slices and place on one side of the grill and half the peach slices on the other.
  8. Close the grill and cook for 30 seconds. Remove the peaches and spread out on a baking sheet. Then do the same for the prosciutto. The peaches are delicate when sliced thin for this recipe so keep an eye on them. You don’t want to overcook them or you’ll be making peach compote instead. Repeat with the second batch.
  9. Rough chop the prosciutto.
  10. Spread 1/2 tsp. of the ricotta mix on each baguette slice.
  11. Sprinkle on some prosciutto. Be generous 🙂
  12. Top with 2-3 slices of peach.
  13. Sprinkle the basil and drizzle with maple.
  14. Enjoy!


Try a light drizzle of balsamic glaze instead of the maple for a more savory flavor.

You can toast the bread a few hours in advance and keep at room temperature.

You can prepare the ricotta mixture up to 24 hours in advance and refrigerate in an airtight container.

If you use an outdoor bbq grill, don’t put the peach slices directly on the grill. Instead use a grill pan over the bbq to get the gill marks.

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