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Grilled Peach and Ricotta Crostini

Rated as 5 out of 5 Stars

"Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!"
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20 m servings 113
Original recipe yields 16 servings (16 crostini)


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
  3. Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
  4. Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
  5. Preheat a panini grill to 420 degrees F (215 degrees C).
  6. Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
  7. Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
  8. Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

Nutrition Facts

Per Serving: 113 calories; 3.1 17.2 4.6 6 345 Full nutrition

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Made it just like the recipe. It was really good, a great mixture of texture and rich! We will make again!