Peach Toasts with Crispy Prosciutto and Honey Whipped Ricotta

These Peach Toasts with Crispy Prosciutto and Honey Whipped Ricotta are the most perfect simple appetizer for summer! Toasted bread, honey whipped ricotta, juicy peaches, crispy prosciutto, chopped pistachios, fresh basil, and an extra drizzle of honey come together to create the best bite! Such a crowd pleaser and they pair wonderfully with a glass of wine!

If there was a perfect bite of summer, these peach toasts would be it for me. But a close contender would be something involving heirloom tomatoes and burrata. And maybe corn too. Mostly, it would depend on my mood, but this ridiculously good appetizer is high on my quintessential bites of summer list.

And the best part – it’s the easiest thing ever to make. I’d hardly call this a recipe.

It’s more of a marrying of flavors and ingredients onto a piece of toast, which any of us could do with our eyes closed.

But THIS COMBO. Oh my gosh. It’s absolutely to die for!

We’ve got the juiciest peaches (I mentioned this is one of my most recent posts, but I’ve come across the BEST peaches this summer, and that’s rare for me. Last summer I only got a couple good peaches the entire summer!), honey whipped ricotta (just give me a spoon), crispy prosciutto (this method is new to me and a family friend introduced me to it!), chopped pistachios (my favorite nut!), honey for a little sweetness, and fresh basil, because summer!

I mean how wonderful does that sound?

I made these lovelies on big slices of bread, but they’d be great made as crostini too, for a cocktail party or if you’re doing light apps.

But you’ll probably want the big slices of bread.

Especially because of this stuff. Honey whipped ricotta. I’ve made this for several different toasts and desserts before, and it’s the silkiest, most beautiful thing ever.

I made it for these toasts a couple summers ago when I was living in L.A. and I’ve never looked back. That caramelized peach and burrata toast KILLLS ME.

I also made whipped ricotta (a maple vanilla bean version!) for this carrot cake loaf and it’s soooo good too.

Basically, you need the whipped ricotta in your life.

So the crispy prosciutto.

A family friend of mine made it with avocado toast recently and I was blown. away. It’s like a super thin, salty, crispy bacon but slightly different in flavor. It delicate and it adds just the right amount of savory salty goodness to these toasts.

You just throw it in the oven for like 8 minutes or so, and you are left with the most ridiculous paper thin bacon-esque goodness.

For another layer of salty goodness, I had to add some roasted, salted chopped pistachios. I love how they taste with peaches.

And then some honey to balance it all out!

Happy summer entertaining!

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Peach Toasts with Crispy Prosciutto and Honey Whipped Ricotta

These Peach Toasts with Crispy Prosciutto and Honey Whipped Ricotta are the most perfect simple appetizer for summer! Toasted bread, honey whipped ricotta, juicy peaches, crispy prosciutto, chopped pistachios, fresh basil, and an extra drizzle of honey come together to create the best bite! Such a crowd pleaser and they pair wonderfully with a glass of wine!

Course Appetizer, Snack

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Author Molly | Spices in My DNA

Ingredients

• 1 ounce prosciutto
• 3/4 cup ricotta*
• 1 1/2 tablespoons honey, plus extra for drizzling
• 3 peaches, thinly sliced
• 5-7 thick slices crusty, grainy bread, toasted*
• 1/4 cup roasted, salted pistachios, chopped
• fresh basil
• flaky sea salt

Instructions

1. Preheat oven to 375℉. Line a rimmed baking sheet with foil. Place prosciutto slices on the baking sheet and bake for 8 minutes, or until crispy and golden.

2. While prosciutto is baking, make the whipped ricotta. Combine ricotta, honey, and a pinch of salt in a food processor and blend until smooth and creamy. Season to taste with additional salt if desired.

3. To assemble, spread a generous amount of whipped ricotta on the toasts, followed by the sliced peaches. Crush the prosciutto into little pieces and sprinkle over the toasts along with the pistachios. Garnish with a few leaves of fresh basil and another drizzle of honey. Sprinkle with flaky sea salt, if desired. Enjoy immediately!

Recipe Notes

*Make sure you use whole milk ricotta for this, not the part skim stuff. The whole milk ricotta is so much creamier and better!
*I love using a super seedy, hearty multigrain bread for this, but anything you like will work! You can even make these into little crostini if you'd like!