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!


Recipe Summary

10 mins
10 mins
20 mins
16 crostini


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.

  • Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.

  • Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.

  • Preheat a panini grill to 420 degrees F (215 degrees C).

  • Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.

  • 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.

  • 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

113 calories; protein 4.6g 9% DV; carbohydrates 17.2g 6% DV; fat 3.1g 5% DV; cholesterol 6.4mg 2% DV; sodium 344.9mg 14% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
Made it just like the recipe. It was really good, a great mixture of texture and rich! We will make again! Read More