These ricotta peach crostinis are SO good and easy! This recipe got created when I had a lot of leftover peaches and basil after making my prosciutto basil wrapped peaches and peach and prosciutto pizza (I like basil and peaches together, ok?) and they did not disappoint. I put them out when I had some friends over and I’m not kidding when I say they disappeared almost immediately. They’re fresh, delicious, and the balsamic glaze gives it the perfect flavor. Give it a try and don’t forget to leave a review at the bottom of this page!
Ingredients
- Peaches
- Ricotta
- Basil
- Balsamic glaze
- Baguette
- Olive oil
I don’t like ricotta, can I use another type of cheese?
First of all, how dare you. Second of all, yes. I like ricotta for this because it has a very mild flavor that doesn’t take away from the bold flavors of the peaches, basil, and balsamic glaze. But, if you don’t like it, you can use cottage cheese or goat cheese. The cottage cheese would work because it also has a very mild flavor. The goat cheese also works but would take away from that flavor combination I mentioned. Whatever sounds good to you!
Do I need to make my own crostinis?
Nope! I prefer to make my own because it’s simple, I can choose what kind of bread I want, and to be honest I find that store-bought crostinis are too hard. However, you can definitely buy them in any store! They’re usually around the cheeses.
Why aren’t there measurements on this recipe?
Depending on the size of the baguette you buy, the measurements are different. Essentially, you just smear some ricotta on the crostini, add a thin slice of peach and a sprinkle of chopped basil, and drizzle some balsamic glaze on top. It’s super easy and you can add more of less of something depending on what you think!
Ricotta Peach Crostinis
Ingredients
- 1-2 peaches thinly sliced
- Ricotta
- Fresh basil chopped into thin ribbons
- Balsamic glaze
- Baguette
- Olive oil
- Salt
Instructions
- Preheat oven to 450 F.
- Slice baguette into ~½" slices.
- Lightly brush olive oil onto both sides of slices and very lightly sprinkle with salt.
- Place baguette slices on parchment paper lined baking sheet in a single layer.
- Bake for 6-9 min, or until crostinis are golden brown.
- Remove crostinis from oven and let cool slightly.
- Spread ricotta onto crostinis.
- Add one thin peach slice to each crostini, then sprinkle with basil.
- Drizzle with balsamic glaze, then serve.
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