Name: Peach and Ricotta Crostini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 baguette; oil or cooking spray; 2 ripe peaches; 0.5 cup ricotta cheese; honey; fresh basil

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Peach and Ricotta Crostini

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Instructions

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Instructions

Preheat the oven to 400°F.

Slice the baguette into 1/2 inch pieces. Lightly brush or spray the slices with oil.

Place the bread slices on a cooking sheet and bake for 3-5 minutes, until golden brown.

Allow bread to cool completely, then spread each piece with 2 tablespoons of ricotta, top with 2 tablespoons of chopped peaches, and drizzle with honey.

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Tips & Tricks (5)

Select Peak Ripeness Peaches 🍑
Choose peaches that yield slightly to gentle pressure and have a fragrant aroma—they should be eaten within 1-2 days for optimal sweetness and juiciness on your crostini.
Toast Baguette Slices Properly 🥖
Brush both sides lightly with oil and toast at 400°F for 3-4 minutes until golden and crispy, creating a sturdy base that won't become soggy from the ricotta and peach juices.
Strain Ricotta for Creaminess 🧀
Line a fine-mesh strainer with cheesecloth and drain your ricotta for 30 minutes to remove excess whey, resulting in a thicker, more luxurious texture for spreading.
Warm Honey Before Drizzling 🍯
Gently warm honey for 30 seconds so it flows smoothly and coats evenly, while also helping it infuse better with the basil's essential oils for enhanced flavor.
Assemble Just Before Serving ⏰
Build your crostini no more than 15 minutes before serving to maintain the contrast between crispy bread and creamy ricotta, preventing sogginess from the peach's natural moisture.