Description
This Easy Summer Peach and Ricotta Crostini recipe combines ripe, juicy peaches with creamy ricotta cheese on perfectly toasted baguette slices. Drizzled with honey, fresh herbs, and a touch of olive oil, these crostini are a fresh, light appetizer ideal for warm weather gatherings or quick snacks.
Ingredients
Scale
For the Crostini Base
- 1 baguette or rustic bread (about 12 oz / 340 g), sliced into ½-inch thick pieces
- 2 tablespoons extra virgin olive oil (30 ml)
- Pinch of flaky sea salt
- Freshly ground black pepper to taste
For the Topping
- 2 large fresh peaches (about 300 g / 10.5 oz), ripe but firm
- 1 cup whole milk ricotta cheese (250 g / 8.8 oz)
- 2 tablespoons honey (30 ml), plus extra for drizzling
- A handful of fresh basil or mint leaves (10-15 leaves)
Instructions
- Toast the Bread: Preheat your oven to 400°F (200°C). Slice the baguette into ½-inch thick pieces and arrange them on a baking sheet. Lightly brush or drizzle the slices with olive oil. Toast in the oven for 5-7 minutes until the edges turn golden and the bread becomes crisp but not hard. Alternatively, you can toast the bread on a grill pan over medium heat for about 2 minutes per side for a charred flavor.
- Prepare the Ricotta Mixture: While the bread is toasting, place ricotta cheese in a mixing bowl. Add 2 tablespoons of honey, a pinch of flaky sea salt, and a few cracks of freshly ground black pepper. Stir gently until the mixture becomes smooth and creamy, combining the flavors evenly.
- Slice the Peaches: Wash the peaches thoroughly and slice them thinly, about ⅛ inch thick. If the peaches are extremely juicy, pat the slices dry with a paper towel to prevent the crostini from becoming soggy.
- Assemble the Crostini: Spread about 1 tablespoon of the ricotta mixture on each toasted bread slice. Arrange 2 to 3 peach slices on top of the ricotta. If desired, drizzle a little extra honey over the peaches for added sweetness. Tear fresh basil or mint leaves and scatter them generously on the crostini. Finish by drizzling a little olive oil over the top and sprinkling a pinch of flaky sea salt.
- Serve Immediately: Serve the crostini right away to enjoy the contrast between the crisp bread and the fresh, juicy peach topping with creamy ricotta and aromatic herbs.
Notes
- Use ripe but firm peaches to ensure they hold their shape when sliced.
- Pat peach slices dry if very juicy to keep crostini crisp.
- Fresh herbs like basil or mint add a refreshing flavor, but you can omit or substitute with other herbs if preferred.
- Toasting the bread until just crisp helps maintain a good texture between creamy and crunchy.
- This recipe is best served fresh; crostini can get soggy if left too long after assembling.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: peach crostini, ricotta crostini, summer appetizer, easy appetizer, Italian appetizer, peach recipes, ricotta cheese, honey crostini, fresh herb appetizer
