Peach and Ricotta Crostini is the summertime snack you’ll be making over and over again. It takes minutes to prepare and requires only a few simple ingredients!
Fresh peaches make me weak in the knees. So much so that every summer at our farmers’ market when we see the return of the “peach ladies” from Tenerelli Orchards, who grow the most exquisite peaches that I have ever tasted, our whole family celebrates. I need someone to take a picture of this moment to prove it because we truly are that nerdy about it. You would think we had just won a new car on a game show based on the happy dance we do!
I buy an entire flat (about 20-25 peaches) every week during the months peaches are in season. You might be thinking, who could possibly go through that many peaches? Fair question! I’ve got tons of ways that we love to use up all of those peaches. I turn them into fruit leather, peach crumble, summer fruit gazpacho (the kids loved this as babies), a special peach snack cake Kenya came up with, popsicles, and you can even freeze them to throw into smoothies. And of course we eat a lot of them just on their own! But one of our favorite ways of all time to consume a fresh sweet peach is in this Peach and Ricotta Crostini.
I made this summertime crostini recipe for an afternoon snack for the first time a few years ago after the kids came home from camp, of course exhausted and ravenous. I assembled everything and let the kids squeeze the honey on top. Chloe looked at me with twinkling eyes and exclaimed she needed to drown hers in honey with Gemma quickly following suit. Kenya’s preference was more of a drizzle. After he gobbled up three of these crostini in a row he smiled at me and said, “everything is better with peaches”. I couldn’t have said it better myself, kid.
Since I’ve been making these for several years now, I’ve gotten pretty creative with the variations. That’s what I love about such a simple recipe. There’s so many ways to spice it up thanks to the simple base of ricotta cheese and peaches. I’ve tried crisping up some diced pancetta in a pan and sprinkling that on top to add a salty crunch. I’ve added different kinds of nuts like chopped pistachios or almonds. You could even slice the peaches into wedges instead of diced and grill them first. There’s endless possibilities! But, how the recipe is written is 100% delicious as is and is how we eat it most of the time.
Now that summer (and the heat) are in full swing, we’re having more days by the pool. With pool time comes the need for a delicious summertime snack, so these crostini are getting devoured on the regular. They’re a great appetizer to take with you to the next backyard barbecue you get invited to. You can toast the bread ahead of time and then assemble them once you’re there since it only takes minutes to whip these up!
Peach season is the best! Next time you need a quick and simple summertime appetizer or snack, make these Peach and Ricotta Crostini and thank me later!
Peach and Ricotta Crostini
- 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)
- 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.