Grilled Peach and Ricotta Crostini Recipe
These Grilled Peach and Ricotta Crostini are a delightful summer appetizer featuring creamy ricotta cheese blended with lemon and garlic, topped with sweet, juicy grilled peaches. Served on toasted baguette slices and garnished with fresh basil and a drizzle of balsamic glaze, this recipe combines fresh, vibrant flavors with simple grilling techniques for a perfect easy-to-make appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ricotta Mixture
- 15 ounces ricotta cheese
- 2 cloves garlic, finely minced
- 1 tablespoon freshly grated lemon peel
- Juice of 1 lemon (about 3 tablespoons)
- 3/4 teaspoons Morton kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
Bread and Toppings
- 1 baguette, sliced into 3/4 inch thick rounds
- 4 ripe peaches, pitted and sliced 1/2 inch thick
- 6 tablespoons extra virgin olive oil, divided
- Fresh basil, chiffonade (cut into long, thin strips)
- Balsamic glaze, for garnish
Instructions
- Preheat Grill: Preheat a gas grill to medium-high heat (400°F) to prepare for grilling the bread and peaches.
- Prepare Ricotta Mixture: In a medium mixing bowl, combine ricotta cheese, minced garlic, lemon peel, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until well mixed, then cover and refrigerate until ready to use.
- Prepare Bread and Peaches: Toss the baguette slices in 4 tablespoons of olive oil. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Meanwhile, toss the peach slices in the remaining 2 tablespoons of olive oil. Place both baguette rounds and peach slices on a metal baking sheet for easy transport to the grill.
- Grill Bread: Place the baguette rounds over direct heat on the grill, cover, and cook for 1 to 2 minutes on each side or until golden brown with distinct grill marks.
- Grill Peaches: Cook the peach slices over direct heat, covered, for 2 to 4 minutes on each side until softened and cooked through. Use a metal spatula and handle peaches gently to prevent breaking them apart.
- Assemble Crostini: Arrange the grilled baguette slices on a serving tray. Spread about 1 tablespoon of the chilled ricotta mixture on each slice, top with a grilled peach slice, then garnish with fresh basil chiffonade. Drizzle with balsamic glaze just before serving for a touch of sweetness and acidity.
Notes
- Use ripe but firm peaches to ensure they hold their shape during grilling.
- For a smoky flavor, charcoal grill can be used instead of a gas grill.
- You can make the ricotta mixture a few hours ahead to allow flavors to meld.
- Balsamic glaze can be purchased or made by reducing balsamic vinegar until thickened.
- Serve immediately after assembling to enjoy the crisp bread and fresh flavors.
