Ricotta Crostini with Peaches

5 from 5 votes

Enjoy summer fruits and the goodness bestowed by Mother Nature and assemble this perfect summer appetizer, Ricotta Crostini with Peaches for your weekend gathering!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: American, Southern

Servings: servings, 2 crostini per person

Author: Jenny DeRemer

Cost: $1.17 per serving

Equipment

Ingredients

1 batch whipped ricotta recipe for whipped ricotta
3 tablespoons honey
16 3/4-inch thick slices bread baguette or other crusty country-style, sliced on the bias
2 tablespoons olive oil
flakey sea salt
black pepper
2 fresh peaches
16 small to medium sage leaves fresh; whole
2-3 ounces prosciutto

Instructions

Prepare an ice bath and set aside. Lightly score an 'X' on each peach about the size of a quarter. Bring a large Dutch oven filled with water to a rolling boil. Reduce the heat to simmer. Using a slotted spoon, carefully lower each peach down into the water.
Blanch the peaches for 60 to 90 seconds, then remove them immediately to the ice bath. Remove to toweling until cool enough to handle. Starting at the 'X' use your fingers to remove the skins.
Preheat your oven to 350°F or light half the burners on a gas grill. Cut 3/4-inch thick slices from your baguette on the bias. LIGHTLY brush both sides of the bread with olive oil.
Place onto a cookie sheet (or aluminum foil if on a gas grill) and toast for a minute or two per side, careful not to burn it. Remove and sprinkle with flakey sea salt and a grind of black pepper. Set aside.
De-stone and slice each peach into 8 wedges. Depending on the size of the peach, you may go as many as 10 wedges or as few as 6. Grilling your peach slices prior to assembling the crostini is strictly optional. If you plan to grill them, be sure to liberally oil the grill grates to prevent sticking. Grill over indirect flames for about a minute per side. Allow to cool completely.
To assemble the crostini, spread each toasted bread with whipped ricotta, then a peach slice, and a sage leaf. Thyme also works well. Drizzle with honey. Follow with a slice of prosciutto.

Notes

Storage Instructions: Transfer freshly whipped ricotta to an airtight container and refrigerate for up to 3 days. Stir or whisk to restore smoothness before assembling crostini. Fully assembled crostini are best enjoyed fresh. If you do find yourself with leftovers, refrigerate no longer than 24 hours. DO NOT FREEZE.

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