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!
Servings: 4 people
Calories: 182kcal
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
Calories: 182kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 229mg | Potassium: 166mg | Fiber: 2g | Sugar: 12g | Vitamin A: 382IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg