This recipe combines creamy whipped ricotta with sweet grilled peaches on crisp crostini for a delightful appetizer or light snack. This Whipped Ricotta with Grilled Peaches Crostini is an easy yet impressive appetizer, perfect for summer gatherings, a light lunch, or any occasion where you want a burst of fresh, vibrant flavors. The contrasting temperatures and textures make each bite a delightful experience.
Ingredients: 1 cup whole milk ricotta cheese
Belevini Peach Halves In Light Syrup 58 OZ (about 6 peach halves will make about 17 crostini-- adjust for your servings)
1 tbs grated parmesan
1 tbs chopped parsley
To taste: salt, pepper, red pepper, and oregano
EVOO Fresh mint
1 Parisian baguette
Instructions: Preheat the oven to 375°F
Make the Whipped Ricotta: Mix together the ricotta cheese, parmesan, parsley, salt, pepper, red pepper flakes, oregano, and about 1-2tbs of the syrup from the peaches (more or less depending on desired sweetness).
You can whisk by hand, put in a food processor or Blend with a hand mixer until the mixture is light, creamy, and smooth, scraping down the sides as needed. This should take about 1-2 minutes.
Cover and refrigerate until ready to use..
Prepare the Crostini: Arrange the baguette slices on a baking sheet.
Brush both sides of the bread slices with olive oil and sprinkle with a pinch of the spices used in the ricotta mixture.
Bake for 8-12 minutes, or until the crostini are golden brown and crisp. You can also grill the bread slices for 1-2 minutes per side until lightly charred..
Grill the Peaches: Preheat a grill or grill pan to medium heat
Note: if using a grill pan or cast iron skillet, make sure there is olive oil on the pan because the sugar on the peaches will get stuck to the pan.
Place the peaches cut-side down on the grill and cook for 3-5 minutes, or until grill marks appear and the peaches are slightly softened.
Flip the peaches and grill for another 1-2 minutes.
Remove the peaches from the grill and let them cool slightly before slicing them into wedges or slices.
Assemble the Crostini: Spread a generous spoonful of whipped ricotta onto each toasted crostini.
Top with slices of grilled peaches.
Garnish with fresh mint and a drizzle of the syrup from the peaches..
Tips and Variations:
Cheese Swap: Try using whipped goat cheese, mascarpone, or burrata.
Fruit Variations: Experiment with grilling other fruits like nectarines, plums, or figs instead of peaches.
Add Prosciutto: Top the crostini with a thin slice of prosciutto or speck for a salty and savory element. Add it after the peaches are placed on the ricotta.
Citrus Zest: Add lemon, orange, or lime zest to the whipped ricotta for a brighter flavor. You could even mix in some lemon infused olive oil to the ricotta
Nutty Crunch: Sprinkle toasted almonds, walnuts, or candied pecans over the assembled crostini for added texture.
Watch the video!
.webp)