Sweet, creamy, and perfectly summery, these Peach and Ricotta Crostini are an effortless snack or appetizer. Juicy peaches meet creamy ricotta on crisp toasted bread, finished with a drizzle of honey—ready in minutes!
Why It Works
- Quick and easy: Perfect for last-minute snacks or apps, ready in under 15 minutes.
- Seasonal and fresh: Showcases peak-summer peaches at their best.
- Kid-friendly: Little hands can drizzle honey or add toppings.
- Beautiful and impressive: Looks fancy enough for guests but takes almost no effort.
Recipe
Ingredients
- ½ baguette or rustic bread (French baguette, ciabatta, or sourdough), sliced ½-inch thick
- 1 cup whole milk ricotta cheese
- 2 ripe peaches, chopped (white or yellow peaches work)
- 1–2 tablespoons honey, to taste
- Optional: fresh basil leaves for garnish
- Optional: flaky sea salt (like Maldon)
Instructions
- Toast the bread: Preheat oven to 400°F. Brush or spray both sides of bread slices with oil. Arrange on a baking sheet and bake 3–5 minutes until golden and crisp. Let cool completely.
- Spread ricotta: Spoon about 2 tablespoons of ricotta onto each slice of toasted bread.
- Add peaches: Top each slice with roughly 2 tablespoons of chopped ripe peaches.
- Drizzle honey: Add honey to taste.
- Garnish: Optional fresh basil leaves or a sprinkle of flaky sea salt. Serve immediately.
Getting Kids Involved
- Let them drizzle honey over the crostini.
- Help place peaches on each slice.
- Garnish with basil leaves for color.
Kids love seeing their own creations come together and will happily snack while assembling.
Pro Tips, Meal Prep & Time Savers
- Choose ripe peaches: Slightly soft, fragrant, and sweet peaches give the best flavor.
- Avoid watery ricotta: Strain through cheesecloth for 15–30 minutes if needed.
- Make ahead: Toast the bread in advance and store airtight. Assemble with ricotta, peaches, and honey right before serving.
- Add crunch: Sprinkle chopped nuts like pistachios, almonds, or walnuts.
- Go savory: Add crispy pancetta or prosciutto for a sweet-salty twist.
- Grill peaches: Quick grilling adds a smoky, caramelized flavor.
Light, creamy, and bursting with summer flavor, these Peach and Ricotta Crostini are a show-stopping yet effortless way to enjoy peak-season peaches.
Peach and Ricotta Crostini
This Peach and Ricotta Crostini is summer entertaining made simple. Sweet, juicy peaches meet creamy ricotta and crisp toasted bread for a fresh bite that feels elegant but comes together in minutes.
Ingredients
-
1/2 baguette, sliced into ½-inch pieces
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Oil or cooking spray
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2 ripe peaches, roughly chopped
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1/2 cup ricotta cheese
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Honey, to taste
-
Fresh basil, for garnish (optional)
Instructions
-
Toast the bread:
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and lightly brush or spray with oil. -
Bake:
Toast for 3–5 minutes, until lightly golden and crisp. Remove and allow to cool completely. -
Assemble:
Spread about 2 tablespoons ricotta onto each toast. Top with 2 tablespoons chopped peaches. -
Finish:
Drizzle with honey and garnish with fresh basil if using. Serve immediately.
Notes
Let the toasted bread cool fully before adding ricotta — warm bread softens the topping too quickly. For parties or picnics, transport components separately and assemble on-site for the freshest texture.
