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Peach and ricotta crostini with fresh basil

Peach and Ricotta Crostini

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This Peach and Ricotta Crostini is summer entertaining made simple. Sweet, juicy peaches meet creamy ricotta and crisp toasted bread for a fresh bite that feels elegant but comes together in minutes.

  • Total Time: 20 minutes
  • Yield: About 12 crostini

Ingredients

Scale

  • 1/2 baguette, sliced into ½-inch pieces

  • Oil or cooking spray

  • 2 ripe peaches, roughly chopped

  • 1/2 cup ricotta cheese

  • Honey, to taste

  • Fresh basil, for garnish (optional)

Instructions

  1. Toast the bread:
    Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and lightly brush or spray with oil.

  2. Bake:
    Toast for 3–5 minutes, until lightly golden and crisp. Remove and allow to cool completely.

  3. Assemble:
    Spread about 2 tablespoons ricotta onto each toast. Top with 2 tablespoons chopped peaches.

  4. Finish:
    Drizzle with honey and garnish with fresh basil if using. Serve immediately.

Notes

Let the toasted bread cool fully before adding ricotta — warm bread softens the topping too quickly. For parties or picnics, transport components separately and assemble on-site for the freshest texture.

  • Author: Miks
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Cuisine: Italian

Find it online: https://onepotato.com/peach-and-ricotta-crostini/

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