Blackstone Prosciutto Peach Ricotta Crostini
Blackstone Prosciutto Peach Ricotta Crostini is an easy, yet elegant appetizer or light dinner recipe for your griddle perfect for summer!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 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
Instructions
- 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).