Description
A bright and elegant summer appetizer featuring creamy whipped ricotta, juicy peaches, and fresh tomatoes on toasted baguette slices. Perfect for brunch, gatherings, or a sunny solo treat.
Ingredients
- 1 baguette, thinly sliced
- ¼ cup unsalted butter
- 4 garlic cloves, minced
- Salt and pepper, to taste
- 1 pint cherry or grape tomatoes, chopped
- 3 ripe peaches, diced
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon
- 1 handful fresh basil, thinly sliced
- 1 cup ricotta cheese
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 400 °F (200 °C). Mix softened butter with half the garlic and salt. Spread on baguette slices and bake for 10–12 minutes until golden. Optionally, grill slices for a smoky flavor.
- In a bowl, combine peaches, tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper. Stir gently and let sit to blend flavors.
- Blend ricotta in a food processor until smooth and fluffy, about 1–2 minutes. Alternatively, use a whisk or electric mixer.
- Spread whipped ricotta on each toasted slice, top with peach-tomato mixture, garnish with basil, and drizzle with balsamic glaze. Serve immediately.
Notes
- Use nectarines or plums instead of peaches for variation.
- Almond ricotta is a great dairy-free alternative.
- Add red pepper flakes to the topping for a kick.
- Enhance whipped ricotta with lemon zest or thyme.
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
