Tempo di Lettura: < 1 minuto

Crostini are totally essential for summer appetizers and then you know, any excuse to throw a few bread slices on the grill!

All you need is a bit of imagination to make a delicious and special appetizer, just like the one we suggest today.

Toasted bread slices with Prosciutto di San Daniele and grilled peaches

Ricetta dei crostini con Prosciutto di San Daniele e pesche grigliate
Prep Time 5 mins
Total Time 10 mins
Course Appetizer
Servings 4 people


  • Peaches
  • Honey
  • Wild fennel
  • Salt
  • Pepper
  • Prosciutto di San Daniele
  • Pine nuts
  • Ricotta cheese
  • Lemon
  • Bread


  • Cut the peaches into thick wedges and discard the bone.
  • Toast the bread slices on both sides on a hot grill, then dial down the grill a little and cook the peach wedges on it for a few minutes, turning them once.
  • Toast the pine nuts in a skillet for a couple of minutes.
  • Mix the ricotta cheese in a bowl with a pinch of salt and pepper.
  • Spread the ricotta on the toasted bread, add the peaches and the Prosciutto di San Daniele. Drizzle on a little honey, add freshly cracked black pepper, some wild fennel, the toasted pine nuts and finally some lemon zest.

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