Peach and Ricotta Crostini

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Peach and Ricotta Crostini

This easy, fresh Peach and Ricotta Crostini recipe is a perfect summer appetizer made with ripe peaches, creamy ricotta, and a drizzle of honey. Ready in minutes!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: American

Servings: people

Calories: 182kcal

Author: Catherine McCord

Ingredients

1/2 baguette, sliced into 1/2 inch pieces
oil or cooking spray
2 ripe peaches, roughly chopped
1/2 cup ricotta cheese
honey, to taste
fresh basil for garnish (optional)

Instructions

Preheat the oven to 400°F.
Slice the baguette into 1/2 inch pieces. Lightly brush or spray the slices with oil.
Place the bread slices on a cooking sheet and bake for 3-5 minutes, until golden brown.
Allow bread to cool completely, then spread each piece with 2 tablespoons of ricotta, top with 2 tablespoons of chopped peaches, and drizzle with honey.

Notes

Choose ripe peaches: Slightly soft, sweet-smelling peaches with vibrant color work best. Avoid ones that are overly firm or underripe for this recipe.
Watery ricotta: If your ricotta seems watery, strain it through cheesecloth for 15–30 minutes to thicken it up.
Make it party friendly: Toast the bread in advance and store it in an airtight container. Bring along the ricotta, peaches, and honey to assemble on the spot. It only takes minutes!
Let toast cool completely before topping: Hot bread can cause the ricotta to melt and the crostini to soften too quickly. Letting it cool helps keep things crisp.

Nutrition

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