Honey Ricotta Peach Crostini
The perfect end of summer to fall transition recipe; this Honey Ricotta Peach Crostini with Pancetta and Balsamic glaze is so simple but will be sure to impress your guests.
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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