Description
A light and vibrant summer appetizer featuring crispy crostini topped with whipped ricotta and a sweet-savory peach and tomato salsa, finished with fresh basil and balsamic glaze.
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 the oven to 400°F. Mix butter, half the garlic, and a pinch of salt, then spread onto baguette slices. Bake for 10–12 minutes until golden and crisp.
- Toss diced peaches, chopped tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper in a bowl. Let sit for flavors to meld.
- Whip ricotta in a food processor or with a whisk until light and creamy, about 1–2 minutes.
- Spread each toast with ricotta, top with peach mixture, sprinkle basil, and drizzle with balsamic glaze. Serve immediately.
Notes
- Use almond ricotta for a dairy-free option.
- Swap in nectarines or plums as a peach alternative.
- Infuse ricotta with lemon zest or herbs for added flavor.
- Top with toasted nuts or granola for crunch.
Nutrition
- Serving Size: 1 crostini
- Calories: 110
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
