Nothing marks the beginning of spring and summer quite like the arrival of peach season. Kick off your sunny-season entertaining with an hors d’oeuvre that pairs summer’s favorite fruit with salty prosciutto, creamy whipped ricotta, and a drizzle of sweet honey. This patio-friendly appetizer celebrates everything we love about summer and is sure to wow any guest.

Katie Jacobs


Peach and Prosciutto Crostini with Whipped Honey Ricotta

(Serves 8)


  • 1 baguette
  • 1 1/2 cups whole milk ricotta
  • 1/4 cup honey (plus more for garnish)
  • 1/8 teaspoon flakey sea salt (and more for seasoning)
  • 4 ripe peaches, sliced
  • 4 ounce package of prosciutto
  • 1 ounce fresh thyme
  1. Slice bread into quarter-inch thickness and grill until light grill marks appear (3 to 5 minutes).
  2. In the bowl of a food processor fitted with the blade attachment, combine ricotta, honey, and salt. Pulse until just combined. You don’t want to over mix the ricotta or it will become runny.
  3. Once your crostini has cooled, top each with a dollop of the ricotta mixture, a couple of peach slices, and a piece of prosciutto. Garnish each with a drizzle of honey, a sprig of thyme, and a pinch of sea salt.