Caramelized Peach Crostini with Whipped Ricotta
These easy peach crostini are made with crisp toasted baguette, whipped ricotta, caramelized peaches, fresh basil and hot honey. A simple, impressive summer appetizer that’s sweet, savory and ready in about 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 10–12 crostini
- Category: Appetizer
- Cuisine: American
Ingredients
- ½ French baguette, cut into approximately 10–12 ½-inch slices
- ¾ cup whole-milk ricotta
- 2 ripe but firm peaches, sliced into wedges
- 1–2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh basil leaves, torn
- 1–2 tablespoons hot honey, for drizzling
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and lightly brush or drizzle with olive oil.
- Toast for 4–6 minutes, until lightly golden at the edges but still slightly tender in the center. Don’t toast until hard; the bread crisps more as it cools.
- Whip the ricotta with about 1 teaspoon olive oil and a pinch of salt until creamy and spreadable — a hand mixer or a vigorous fork both work.
- Heat a lightly oiled skillet over medium-high. Add the peach wedges in a single layer and cook undisturbed 1–2 minutes, until caramelized on the bottom. Flip and cook about 1 minute more, until glossy and browned at the edges but still holding their shape.
- Spread each crostini generously with whipped ricotta. Top with one or two peach wedges and torn basil.
- Finish with hot honey, flaky salt and black pepper. Serve immediately or at room temperature.
Notes
- Baguette size: A narrow baguette makes small, two-bite crostini. For larger appetizer-size pieces, use a wider French baguette and cut on a diagonal, then adjust the ricotta and peaches up to match.
- Don’t over-toast the bread: Lightly golden edges with a center that still has some give. Smaller slices may be ready closer to 4 minutes.
- Peaches: Ripe but firm enough to slice cleanly. Very soft peaches break down in the skillet. Nectarines work too.
- Basil is not optional: It balances the sweetness and is a real part of the flavor.
- Hot honey substitute: A small pinch of red pepper flakes stirred into regular honey.
- For a party: Whip the ricotta and toast the bread ahead, then caramelize the peaches and assemble shortly before serving.
Find it online: https://reachwellth.com/peach-crostini/