Looking for the perfect appetizer to celebrate the transition from summer to fall? These Honey Ricotta Peach Crostini with Pancetta and Balsamic Glaze are light, flavorful, and guaranteed to impress your guests. With just a handful of simple ingredients, you can whip them up in about 25 minutes, making them ideal for last-minute gatherings, dinner parties, or cozy evenings at home.
The magic of this recipe lies in its balance of flavors and textures. Creamy ricotta is lightly sweetened with honey, then spread over crisp, toasted baguette slices. Juicy, ripe peaches add a burst of natural sweetness, while crispy pancetta brings a savory, salty crunch. A drizzle of tangy balsamic glaze ties everything together, creating a beautiful bite-sized appetizer that tastes as good as it looks.
One of the best things about crostini is how versatile they are for every season. While peaches are perfect for late summer and early fall, you can easily swap in other fruits like figs, apples, or blackberries to fit the occasion. Last holiday season, I made a festive pomegranate and mascarpone crostini, and it was a crowd favorite. No matter the variation, this recipe is a simple yet elegant way to elevate any appetizer spread.
If you give this crostini recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
How to make Honey Ricotta Peach Crostini
Lightly brush both sides of the baguette slices with olive oil and place in air fryer basket
Place slices in the air fryer basket in a single layer. Cook for 3-5 minutes at 380℉ (All air fryers cook differently. Check frequently for doneness!)
In a small skillet, cook the pancetta over medium heat for 3-4 minutes or until it begins to crisp. Flip the pancetta over and continue cooking until crispy.
Transfer pancetta to a plate lined with paper towel and allow to cool.
In a small bowl, whisk together the ricotta and honey. Spread approx. 1 tbsp of the ricotta mixture onto each baguette slice.
Top each piece of bread with a peach slice and divide the pancetta evenly among the crostini.
Drizzle the crostini with balsamic glaze and sprinkle with basil. Serve immediately.
Hosting Tips & Prepping Ahead
For best results you want to serve this recipe immediately. However, hosting gets crazy so here are 3 ways to prep the crostinis ahead of time.
Ricotta mixture can be made up to 24 hours in advance and refrigerated in an airtight container.
Bread can be air fried or grilled up to 6 hours in advance and stored at room temperature.
Pancetta can be cooked up to 3 hours in advance and stored at room temperature.
Tools & Supplies for Making Honey Ricotta Peach Crostini:
- Mixing Bowls
- Spatula
- Air Fryer
- Whisk
- Nonstick Pan
- Oil Brush
More Fall recipes to try this season
Honey Ricotta Peach Crostini
Ingredients
- 16 baguette slices
- 2 tbsp olive oil
- 4 ounces thinly sliced pancetta
- 1 cup whole milk ricotta
- 1 tbsp honey
- 1 large peach thinly sliced
- balsamic glaze for drizzle
- 1/4 cup fresh basil thinly sliced
Instructions
- Lightly brush both sides of the baguette slices with olive oil and place in air fryer basket
- Place slices in the air fryer basket in a single layer. Cook for 3-5 minutes at 380℉ (All air fryers cook differently. Check frequently for doneness!)
- In a small skillet, cook the pancetta over medium heat for 3-4 minutes or until it begins to crisp. Flip the pancetta over and continue cooking until crispy.
- Transfer pancetta to a plate lined with paper towel and allow to cool.
- In a small bowl, whisk together the ricotta and honey. Spread approx. 1 tbsp of the ricotta mixture onto each baguette slice.
- Top each piece of bread with a peach slice and divide the pancetta evenly among the crostini.
- Drizzle the crostini with balsamic glaze and sprinkle with basil. Serve immediately.
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