Peach & Tomato Ricotta Crostini
Peach & Tomato Ricotta Crostini
What You’ll Need
1 baguette, thinly sliced
1/4 cup unsalted butter 4- garlic cloves, finely minced
Salt and pepper, to taste 1- pint chopped tomatoes 3- medium peaches, diced 2- tbsp extra-virgin olive oil
Juice of 1/2 lemon
A handful of fresh basil, sliced or roughly chopped 1- cup ricotta cheese
Balsamic glaze, for drizzling (optional)
Let’s Make It
Start by preheating your oven to 400°F, or heat your grill to high. Slice the baguette into ½-inch rounds. In a small bowl, mash the butter with half the minced garlic and a pinch of salt. Spread this mixture over each baguette slice and arrange them on a baking sheet.
Toast the slices in the oven for 10–12 minutes until golden and crisp. If grilling, cook with the lid closed for 1–2 minutes, checking often to avoid burning.
While the crostini toast, combine the chopped tomatoes, diced peaches, and remaining garlic in a bowl. Season generously with salt and pepper, drizzle with olive oil and lemon juice, and toss well. Let the flavors marinate while you prep the ricotta.
Blend the ricotta in a food processor until smooth and creamy. Transfer to a bowl for spreading.
Once the crostini are ready, spread a thick layer of whipped ricotta on each. Stir the fresh basil into the tomato-peach mixture, then spoon it over the ricotta. Finish with a drizzle of balsamic glaze if desired.
Serve immediately for best texture and flavor.
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