Description
A vibrant and refreshing summer appetizer featuring toasted baguette slices topped with whipped ricotta, a juicy peach-tomato mixture, fresh basil, and a drizzle of balsamic glaze.
Ingredients
- 1 baguette, thinly sliced
- ¼ cup unsalted butter
- 4 garlic cloves, minced
- Salt and pepper, to taste
- 1 pint cherry or grape tomatoes, chopped
- 3 ripe peaches, diced
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon
- 1 handful fresh basil, thinly sliced
- 1 cup ricotta cheese
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 400°F (200°C). Mix softened butter with half the garlic and a pinch of salt. Spread on baguette slices and bake for 10–12 minutes until golden and crisp.
- In a bowl, combine peaches, tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper. Let sit to allow flavors to meld.
- Blend ricotta in a food processor or whisk vigorously for 1–2 minutes until light and creamy.
- Spread whipped ricotta on toasted bread, top with peach-tomato mixture, add fresh basil, and drizzle with balsamic glaze. Serve immediately.
Notes
- Swap peaches with nectarines or plums for a twist.
- Add red pepper flakes for a spicy kick.
- Use whipped almond ricotta for a dairy-free option.
- Add lemon zest or thyme to the ricotta for extra flavor.
- Assemble just before serving to keep bread crisp.
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 3g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
