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Overhead shot of a marble and wooden board topped with 5 slices of peach toast, with a honey dipper and knife next to the board

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


  • 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


  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!