These peach crostini appetizers celebrate summer’s sweet peaches glazed with balsamic reduction and served on a toasted pillow of honey flavored ricotta cheese. This perfect summer appetizer made with whipped honey ricotta is sure to be a hit at your next party.
It’s peach season and this crostini appetizer is guaranteed to be a hit at your next dinner party or barbecue.
Fresh 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 ripe peaches a day the way my boys are devouring them.
Stone fruits are a favorite fruit in my house from peaches to nectarines to apricots to sweet cherries.
This easy fruity 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 at room temperature for a while and doesn’t need to be kept warm.
What ingredients should I use to make peach crostini?
A French baguette or loaf, a container of fresh ricotta cheese, some fresh grown basil, a little balsamic drizzle and a bit of honey is all that’s required for this peach crostini recipe.
These peach crostini look gourmet but are quite simple to make in under 30 minutes. The hardest part is slicing the bread.
First brush the slices of baguette with a bit of olive oil before toasting and spreading a dollop of the creamy ricotta mixture on top.
Add sweet peach slices and fresh basil and finish it off with a drizzle of balsamic glaze.
There is something about the sweetness of the peaches with the creamy cheese and tang of the balsamic vinegar drizzle.
Can’t you just taste it?
This delicious appetizer is a take off on my Ricotta Crostini with Balsamic Strawberries which swaps out the peach wedges for strawberries.
There is nothing like enjoying the fresh fruit of summer splashed with balsamic flavor. It just draws the natural 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 farmers 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.
- Finally, give them a little squeeze near the soft flesh of 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 black 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 and place in a single layer of a baking sheet.
- Bake for 10-15 minutes watching closely to make sure the sliced bread doesn't brown too quickly.
- Once toasted remove the slices of bread from the oven and transfer to a serving platter.
- In a small bowl mix together the ricotta cheese, a generous drizzle of honey and fresh cracked pepper.
- Add a spoonful of the ricotta cheese mixture to the top of the crostini and top with peaches and chopped basil. Drizzle with balsamic glaze. Serve immediately.
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