Make this light and fresh Peach and Ricotta Crostini for a gathering this summer season. Crisp baguette bread topped with smooth ricotta cheese and ripe peaches. Perfect for patio season.

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Easy appetizers are great for any occasion. And I have to admit, crostini is such a quick and easy appetizer to make. You just can’t beat the Fresh Tomato Bruschetta as a start to pretty much any Main Dish or as part of a big ol’ Appetizer buffet. And this Peach and Ricotta Crostini is a must make before summer ends this year.

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What is This Crostini Like

• Difficulty – Really easy! Toasting the bread is the only cooking you have to do for this recipe. Then the assembly just takes minutes.
• Taste – This and is a great summer appetizer. Feel free add as much or little basil as you would like.
• Serving – This recipe makes 18 slices of bruchetta which would serve 6 – 8 people as an appetizer. This was one whole baguette. Feel free to double the recipe to feed more. You can easily adjust serving size in the recipe card at the end of the post.

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Ingredients

• Baguette bread – I used a store bought baguette bread which works perfectly for this recipe. To fancy things up, you could try your hand at homemade Baguette Bread.
• Olive oil – Extra virgin olive oil is used to drizzle on the bread before crisping it up in the oven.
• Ricotta cheese – You can find this in the chiller section of your grocery store. It’s a soft Italian cheese that will come in a small tub.
• Peaches – Make sure to use soft and ripe peaches for the best flavour. Cut them small so they sit well on top of the bread.
• Honey – Liquid squeezable honey will work best for drizzling on the crostini.
• Basil – Fresh torn basil leaves really set off this dish.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Crisp the bread – Preheat oven to 350ºF/180ºC. Lay all the bread slices on a baking tray and drizzle over the olive oil. Place in the preheated oven for about 8 – 10 minutes or until crisp. Remove from the oven.
2. Assemble the crostini – Transfer the crisp bread slices to a serving platter and top each piece with ricotta cheese and then top with peaches. Drizzle over honey and sprinkle over a little of the torn basil leaves.
3. Serve – Serve immediately for the best freshness.

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Recipe Tips

• Prep ahead – You can cut the peaches in advance and keep them in a tupperwear in the fridge.
• Cutting the bread – Use a serrated knife to make sure it’s easy to cut the bread and so it doesn’t flatten out too much when cutting.
• Baking time – Mine baked to a crisp texture in 10 minutes. You may want yours a little softer. Take them out a few minutes earlier if you don’t want it as crisp.

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Substitutions

• Baguette bread – If you don’t have baguette bread, you can use any rustic style bread. Avoid using any kind sandwich or sliced prepacked bread.
• Olive oil – If you don’t prefer the taste of olive oil, you can easily use melted butter. It will still work the same.
• Ricotta cheese – Alternatively you can use Mascarpone cheese or even cream cheese for this recipe.
• Fresh basil – If you find fresh basil too strong, feel free to use on of your favourite fresh herbs like fresh parsley, chives or even fresh mint.

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Serving

This Peach and Ricotta Crostini would be a wonderful starter to just about any Pasta dinner or a wonderful Portobello Mushroom and Spinach Risotto. Why not make it a part of a bigger appetizer board and serve it alongside the Italian Stuffed Mushrooms, the Caprese Salad Sticks and the Oven Roasted Italian Green Peppers.

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Thanks For Stopping By & Hope To See You Soon!