Ricotta and Peach Crostini Recipe
A luxurious Ricotta and Peach Crostini recipe which pairs grilled bread slices with a decadent peach and ricotta cheese topping.
Prep Time 8 mins
Cook Time 2 hrs 6 mins
Total Time 2 hrs 14 mins
Course Appetizer
Cuisine Italian
Servings 6
Calories 143 kcal
- 1 loaf Whole Wheat Crusty Bread, sliced one-inch thick
- 3 Peaches, pitted and sliced ¼” thick
- 2 tablespoons Olive Oil
- 3 teaspoons Lemon Juice, freshly squeezed
- 1 ½ tablespoons Honey
- ¾ cup Ricotta Cheese
Add lemon juice, honey, and olive oil in a mixing bowl, and whisk thoroughly.
Transfer the peach slices to another bowl, pour half of the vinaigrette you just made over the peaches and coat them evenly.
Place a pan over medium-low heat; once the pan is hot, add the peach slices to the pan and sauté each side for 2 minutes.
Preheat a grill or grill pan. Apply oil to both sides of the bread slices using a brush, place on the grill and char each side for about a minute.
Transfer the charred bread slices to a serving plate, add a spoonful of ricotta plus some of the cooked peaches and serve immediately.
- You can toast the bread slices on a regular pan or in the oven if you prefer.
- If you don’t have ricotta cheese, substitute it with softened cream cheese instead.
Calories: 143kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 37mg | Potassium: 129mg | Fiber: 1g | Sugar: 11g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 0.4mg
Keyword Ricotta and Peach Crostini