Peach and Ricotta Crostini

There’s something magical about peach season. Every summer, when the “peach ladies” from Tenerelli Orchards return to our local farmers’ market, our family basically throws a party. It’s a full-on happy dance moment like we just won a car on a game show.

I buy an entire flat (yep, 20–25 peaches!) every week while they’re in season. You might wonder, how do you go through that many peaches? Trust me. We do! From peach fruit leather and peach crumble to peach smoothies, and even a peach snack cake Kenya invented, there are endless ways to use them up!

But this Peach and Ricotta Crostini? It’s one of our all-time favorite peach recipes.

Why I Love This Recipe

• Quick and easy: These crostini come together in minutes (just like my Tomato Bruschetta!), making them perfect for last-minute snacks or appetizers.
• Seasonal and fresh: A great way to use up ripe summer peaches! Add to your summer cookout menu along with my other summer favorites like Grilled Vegetable Kimchi Salad, Southern Style Pork Tenderloin and Summer Pasta Salad!
• Kid-friendly: The whole family can get involved. The kids love to drizzle the honey or add toppings!
• Beautiful and impressive: These look fancy enough for entertaining but take almost no effort to assemble!

The Ingredients

• Baguette or rustic bread: Look for a crusty loaf like a French baguette, ciabatta, or sourdough. Slice it on the diagonal for larger surface area and toast it until golden and crisp.
• Ricotta cheese: Use whole milk ricotta for the creamiest texture and richest flavor.
• Ripe peaches: A ripe peach should be slightly soft to the touch, very fragrant, and yield a bit when gently squeezed. White or yellow peaches both work here, just make sure they’re sweet and juicy.
• Honey: Adds a touch of natural sweetness that ties everything together. Use wildflower, orange blossom, or whatever local honey you love.
• Flaky sea salt (optional): Look for Maldon or another flaky variety to finish.

How to Make Easy Peach and Ricotta Crostini

1. Preheat your oven to 400°F.
2. Slice half a baguette into ½-inch pieces. Lightly brush or spray both sides of each slice with oil to help them crisp up nicely.
3. Arrange the bread slices on a baking sheet in a single layer. Bake for 3 to 5 minutes until the bread is golden brown and toasted.
4. Let the toasted bread cool completely. This step is key to keeping your crostini crisp and preventing sogginess when you add the toppings.
5. Spread about 2 tablespoons of ricotta cheese evenly on each slice.
6. Top with roughly 2 tablespoons of chopped ripe peaches.
7. Drizzle with honey to taste – go light or generous depending on your sweet tooth!
8. Optional: Garnish with fresh basil leaves for a pop of color and flavor.

Tips and Tricks

• 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!

FAQs