Description
Buttery Peach and Ricotta Crostini is an easy, elegant appetizer that combines crispy French bread, creamy ricotta cheese, juicy fresh peaches, and fragrant thyme. Finished with a drizzle of honey and a sprinkle of sea salt, these delicious bites are perfect for summer parties, brunches, holidays, and special gatherings.
Ingredients
- 16 slices French bread
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 2 fresh peaches, sliced
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- ½ teaspoon honey, plus more for drizzling
- Sea salt, for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Brush both sides of the French bread slices with olive oil.
- Arrange the bread on a baking sheet and bake for 10–12 minutes, flipping halfway through, until golden and crispy.
- Remove the bread from the oven and let it cool until comfortable to handle.
- In a small bowl, combine the ricotta cheese, fresh thyme, salt, and ½ teaspoon honey.
- Stir or whip the mixture until creamy and well combined.
- Spread a generous layer of the ricotta mixture onto each toasted bread slice.
- Place a slice of fresh peach on top of each crostini.
- Drizzle with additional honey and finish with a sprinkle of sea salt.
- Arrange on a serving platter and serve immediately.
Notes
- Serve fresh: These crostini taste best immediately after assembling, while the bread is still crispy.
- Presentation: Arrange them on a platter and garnish with extra thyme leaves for an elegant appetizer.
- Pairing suggestions: Serve alongside fresh salads, cheese boards, grilled vegetables, or other party appetizers.
- Prepare ahead: Toast the bread up to one day in advance and store it in an airtight container at room temperature.
- Ricotta mixture: Prepare the ricotta, thyme, salt, and honey mixture a few hours ahead and refrigerate it in a covered container.
- Peach preparation: Slice the peaches shortly before serving to maintain their freshness and prevent browning.
- Leftovers: Refrigerate assembled crostini in an airtight container and consume within 1 day, although the bread will soften.
- Avoid soggy bread: Assemble the crostini just before serving rather than spreading the ricotta on the bread too early.