Description
A sweet-savory summer appetizer featuring juicy peaches, creamy whipped ricotta, fresh basil, and toasted baguette slices, ready in about 20 minutes.
Ingredients
- 1 baguette, thinly sliced
- 1 cup whole‑milk ricotta cheese
- 2 tbsp extra‑virgin olive oil
- 3 medium ripe peaches, diced
- 1 pint cherry or grape tomatoes, chopped
- 2–4 garlic cloves, minced or rubbed on bread
- Juice of ½ lemon
- A generous handful of fresh basil, thinly sliced
- Salt and pepper, to taste
- Balsamic glaze, for drizzling
Instructions
- Preheat the oven to 350–400 °F (175–200 °C).
- Lightly brush or rub baguette slices with olive oil or a garlic‑butter mixture, then arrange them on a baking sheet. Toast until golden and crisp, about 10–12 minutes.
- While the bread toasts, whip the ricotta in a food processor or whisk until smooth, airy, and slightly glossy. Season lightly with salt and pepper.
- To assemble, spread whipped ricotta on each toasted slice, spoon over the peach‑tomato mixture, and finish with a drizzle of balsamic glaze. Serve immediately.
Notes
- Swap goat cheese or whipped feta for ricotta for a different flavor.
- Add chopped pistachios for extra texture.
- Skip tomatoes for a pure peach version.
- Mix herbs like parsley or thyme into the ricotta for added flavor.
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 4g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
