Peep Show's: Charred Strawberry Crostinis

This isn't your predictable Valentine’s chocolate box; it’s a Charred Strawberry Crostini, a bold, sophisticated spark of flavor built for those who prefer their romance with a bit of swagger. We’ve taken the classic heart-shaped fruit and given it a smoky, savory promotion that demands a seat at the table.

Ingredients

8 baguette slices (½-inch thick)
2 Tbsp extra-virgin olive oil
¾ cup (about 170 g) whole-milk ricotta
4 tsp extra-virgin olive oil
¼ tsp kosher salt
1 cup strawberries
1 Tbsp extra-virgin olive oil
½ tsp freshly cracked black pepper
Generous pinch kosher salt
A drizzle of Honey (We used Mike's Hot Honey)
½ tsp chili flakes
¼ tsp freshly cracked black pepper
2 oz prosciutto or speck (about 4 thin slices)

Garnish (optional)
Extra chili flakes

1 Glass/Bottle of Peep Show

Directions

Crisp the Prosciutto
Preheat oven to 375°F. Lay prosciutto slices flat on a parchment-lined baking sheet. Bake 8–10 minutes until deepened in color and crisp. Cool completely, then break into shards.

Toast the Crostini
Brush both sides of the baguette slices with olive oil. Toast in the oven at 375°F for 8–10 minutes, flipping halfway, until golden and crisp around the edges. Set aside.

Make the Whipped Ricotta
In a food processor (or by hand), blend ricotta, olive oil, and salt until smooth and airy, about 1–2 minutes. Adjust salt to taste. Chill until ready to use.

Char the Strawberries
Heat a skillet over medium-high. Toss strawberries with olive oil, black pepper, and salt. Sear cut-side down for 1–2 minutes without moving until lightly charred. Flip and cook 30–60 seconds more. They should be jammy but still hold their shape. Cool slightly.

Assemble
Spread ~2 Tbsp whipped ricotta on each crostini.
Spoon strawberries evenly over the top.
Drizzle ~1 tsp hot honey per crostini.
Finish with crispy prosciutto shards, thyme, and a pinch of chili flakes if desired.