Summer sweet peaches are glazed with balsamic and served on a toasted pillow of honey flavored ricotta cheese. This Peach Crostini with Whipped Honey Ricotta is sure to be a hit at your next party.
It’s peach season and this toasty appetizer is guaranteed to be a hit at your next party or barbecue.
Peaches are a nostalgic part of summer because they are in season and are syrupy sweet and irresistible.
I don’t know about you but we are going through at least 4 to 5 peaches a day the way my boys are devouring them.
Stone fruits are a hit in my house from peaches to nectarines to apricots to sweet cherries.
This appetizer is a great way to serve up the best part of summer to your family and friends.
What I love best about this recipe is that it can sit out for a while and doesn’t need to be kept warm.
What ingredients should I use to make crostini?
All that’s required for these Peach Crostini with Whipped Honey Ricotta is a loaf of French bread, a container of ricotta cheese, some fresh grown basil, a little balsamic glaze and a bit of honey.
These crostini look gourmet but are quite simple to make in under 30 minutes. The hardest part is slicing the bread. Brush a bit of olive oil on top before toasting and spread a dollop of honey whipped ricotta cheese on top. A slice of sweet peach and fresh basil and finish it off with a drizzle of balsamic glaze.
Can’t you just taste it?
This appetizer is a take off on my Balsamic Strawberry Toasted Crostini which swaps out peaches for strawberries.
There is nothing like enjoying the fresh fruit of summer splashed with balsamic flavor. It just draws the sweetness from any fruit.
I also have a Cherry & Honey Ricotta Tart that is a favorite dessert with low sugar that is perfect for summer.
Pick the freshest peaches from your farm market or grocery store
Local is always best.
Next, give them the smell test. Peaches should smell fragrant and sweet.
Check the color. You’re looking for vibrant color. Nothing green.
Give them a little squeeze near the stem. If it gives, it’s ripe and ready to be eaten.
If they’re not quite ripe they should be stored stem side down.
Store them in the fridge once they ripen otherwise they start to wrinkle and dry out.
Love peaches? Be sure to check out a few of my favorite recipes featuring this stone fruit by scrolling down.
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Peach Crostini with Honey Ricotta
- 1 loaf French bread
- Olive oil
- 8 ounces ricotta cheese
- 1 tablespoon honey
- 2 peaches, thinly sliced
- 1 tablespoon fresh basil, chopped
- 1 container balsamic glaze
- Fresh cracked pepper
- Adjusted the oven racks and preheat the oven to 425°F. Slice the French bread into 1/4 inch slices. Brush olive oil using a pastry brush to one side of the bread. Bake for 10-15 minutes watching closely to make sure the bread doesn't brown too quickly. Once browned remove the bread from the oven and transfer to a platter.
- In a small bowl mix together the ricotta cheese, honey and fresh cracked pepper.
- Top each slice of French bread with a spoonful of the ricotta cheese mixture and top with peaches and chopped basil. Drizzle with balsamic glaze. Serve immediately.