Grilled Peach Ricotta Crostini Appetizer

A light and elegant appetizer featuring slightly charred, sweet grilled peaches atop creamy ricotta cheese spread on crisp, toasted baguette slices, finished with a drizzle of honey and fresh basil.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 12 crostini

Course: Appetizer, Snack

Cuisine: American

Calories: 185

Ingredients Method Notes

Ingredients

For the Crostini and Peaches

1 baguette French baguette Cut into 1/2 inch slices on the bias
2 Ripe peaches Halved and pitted
1 tablespoon Olive oil For brushing

For the Topping

1 cup Whole milk ricotta cheese Drained if watery
1/4 teaspoon Kosher salt
1/8 teaspoon Freshly ground black pepper
2 tablespoons Fresh basil leaves Thinly sliced (chiffonade)
2 tablespoons Honey For drizzling, plus extra for serving

Method

Instructions

Preheat the grill (or grill pan) to medium-high heat. Brush both sides of the baguette slices lightly with olive oil.
Grill the peach halves cut-side down for 3-5 minutes until grill marks appear and the peaches are softened slightly. Remove from heat and slice each half into 3-4 wedges.
While the peaches are grilling, toast the baguette slices directly on the grill grates or in a toaster oven until golden brown and crisp, about 1-2 minutes per side. Set aside.
In a small bowl, gently mix the ricotta cheese with salt and pepper until just combined. Be careful not to overmix, or it can become grainy.
To assemble, spread a generous spoonful of the seasoned ricotta mixture onto each toasted crostini slice.
Top each crostini with 2-3 slices of the grilled peach. Finish by drizzling lightly with honey and sprinkling with fresh basil chiffonade.
Serve immediately for the best texture, or assemble up to 1 hour ahead of time.

Notes

For an extra layer of flavor, you can mix 1 teaspoon of balsamic vinegar into the ricotta mixture. This appetizer is best served the day it is made.