Appetizers

Peach Honey Crostini

Peach Honey Crostini

Overview

Grilled peaches, creamy honey-sweetened ricotta, and Savannah Bee Honeycomb come together on crisp, golden crostini. Finished with fresh thyme, this sweet-and-savory appetizer is perfect for entertaining.

Instructions

  1. Preheat oven to 350*.  While the oven is heating, line the baguette slices on a piece of parchment paper on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Flip and repeat for the other side. 
  2. Place the baking sheet into the oven and back for 12-15 minutes, flipping over at about the 8 minute mark.  They should be slightly browned on the edges, but be sure to not over cook.  Set aside to cool (These can be made the day before and placed into an airtight container once fully cooled). 
  3. Preheat the grill or a grill pan on your stove.  You can also use a cast iron pan if desired.  Cut the peaches in half and remove the pit. Spray the inside with a bit of pan spray and brush with a bit of honey.  Sprinkle with salt and pepper and place the flesh side down on a hot grill or pan.  Allow to cook for 3-4 minutes, until the peaches are easily removed.  Flip over and grill for an additional 2-3 minutes.  Remove from the heat, let cool and slice into thin slices. 
  4. Combine the ricotta cheese and tablespoon of honey and mix to combine. 
  5. Assemble the crostini by spreading about a tablespoon of the ricotta mixture onto each crostini, then top with a slice of peach and a small slice of honey comb.  Top with fresh thyme before serving if desired. 

#savethebees

Shop the recipe

Raw Honeycomb

Raw Honeycomb

$29.00

Ingredients

  • Small baguette, sliced into 24 slices about ¼” thick
  • Olive Oil
  • Salt & Pepper
  • 3-4 firm peaches
  • 1 cup ricotta cheese
  • 1 Tablespoon Savannah Bee Honey+additional for brushing
  • Savannah Bee Honeycomb
  • Fresh Thyme, optional for garnish

Shop the recipe

Raw Honeycomb

Raw Honeycomb

$29.00

You Might Also Like