Sweet, salty, and fresh—If you love the combination of sweet and salty as much as I do, you’re going to love these Peach Crostini with Herbed Ricotta and Prosciutto,

The sweet peaches, salty prosciutto and creamy herbed ricotta combine to make the perfect appetizer for a summer party. I’ve even eaten these as breakfast and lunch a time or two this summer. Easy to make and so fresh and delicious.

What’s in Peach Crostini with Herbed Ricotta and Prosciutto

thinly sliced baguette
ricotta cheese
pesto (or fresh herbs of choice)
prosciutto (or very thinly sliced ham)
thinly sliced red onion
thinly sliced peaches
extra virgin olive oil
balsamic vinegar
microgreens or chopped fresh herbs of choice.

How to make Peach Crostini with Herbed Ricotta and Prosciutto

In a small bowl, mix the ricotta cheese and pesto.
In another bowl, combine the sliced onion and peaches with the balsamic and olive oil.
Toast thin slices of a baguette on a sheet pan in a 375-degree oven for about 6 or 8 minutes.
Top the crostini with a spoonful of herbed ricotta cheese.
Next lay a slice of prosciutto on the cheese.
Top with a couple of the balsamic-flavored peach slices and red onion.
Sprinkle a few microgreens or fresh herbs of choice (chives work nicely) and they’re ready to eat. So simple.

A few helpful hints

I freeze my fresh pesto during the growing season in ice cube trays. Once frozen, I transfer to a freezer bag to use in pasta sauces, soups and to flavor soft cheeses like ricotta or goat cheese.
I use a hand held mandoline slicer to slice the red onions. Be super careful to protect your fingers if you’re using a mandoline. Personal experience talking here.
I use a more expensive brand of extra virgin olive oil and balsamic for appetizers and salads that are not cooked. The salad and, in this case, crostini is much more flavorful than my usual olive oil and balsamic vinegar I use for cooking.