I was feeling a little fancy when I made these Blackstone Prosciutto Peach Ricotta Crostini.

This was my light dinner on the griddle, but you could easily double or triple the recipe to make one heck of a stunning party appetizer.

How to make Blackstone Prosciutto Peach Ricotta Crostini

First cut a slightly under ripe peach into 8 slices and wrap half a slice of prosciutto around each.

Preheat your Blackstone or flat top griddle to medium heat and add some olive oil to the w hole griddle and the peaches to one side.

And some slices of French baguette to the other side.

Drizzle a little more olive oil on the bread and season with kosher salt and pepper.

Flip the bread and peaches a few times on the griddle and cook for about 5 to 8 minutes.

Really just remove them once cooked to your liking.

The bread may be warm and toasted to perfection before the peaches.

Assemble the crostini with ricotta cheese first, plus a sprinkle of kosher salt and pepper.

Top each with a peach slice and toppings of choice.

I went with balsamic glaze, hot honey, crushed red pepper flakes, and fresh basil.

Girl dinner by the pool or gorgeous party appetizer, you decide how to enjoy Blackstone Prosciutto Peach Ricotta Crostini!

Cheri Renee

Blackstone Prosciutto Peach Ricotta Crostini is an easy, yet elegant appetizer or light dinner recipe for your griddle perfect for summer!

Prep Time 5

Cook Time 5

Course Appetizer, Snack

Cuisine American

Servings 8

Calories 168 kcal

1 large peach (slightly under ripe works best)
4 slices prosciutto
olive oil
8 slices French baguette
kosher salt, pepper
3/4 cup ricotta cheese
Toppings of choice: crushed red pepepr flakes, balsamic glaze, hot honey, fresh basil

Cut the peach into 8 slices and wrap half a slice of prosciutto around each.
Preheat your griddle to medium. Add some olive oil and the prosciutto wrapped peaches to one side and the slices of baguette to the other side. Drizzle a little more olive oil over the bread and season with kosher salt and pepper.
Cook the bread and peaches for 5 to 8 minutes, flipping a few times and remove once cooked how you prefer. The bread may be done before the peaches.
Assemble the crostini by spreading ricotta on each slice of baguette, a sprinkle of kosher salt and pepper, a peach slice, and toppings of choice such as crushed red pepper flakes, balsamic glaze, hot honey, and/or fresh basil (I added all of these toppings to mine).

Keyword Appetizer, Blackstone, crostini, Griddle, peach, Prosciutto, Recipe, ricotta, Summer