Best 2 Grilled Peach And Ricotta Crostini Recipes

Indulge in a symphony of flavors with our grilled peach and ricotta crostini, a delightful appetizer that tantalizes your taste buds. Perfectly ripe peaches, kissed by the summer sun, are expertly grilled, caramelizing their natural sugars and infusing them with a smoky aroma. These succulent peaches are then paired with creamy, luscious ricotta cheese, a match made in culinary heaven. The combination of sweet and savory, soft and crispy, is sure to leave a lasting impression. But that's not all; this article presents a curated collection of crostini recipes that showcase the versatility of this culinary gem. From classic bruschetta to innovative creations, discover a world of flavors that will elevate your next gathering.

Let's cook with our recipes!

GRILLED PEACH AND RICOTTA CROSTINI

Grilled Peach and Ricotta Crostini image

Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!

Provided by Jlopez

Categories Canapes and Crostini

Time 20m

Yield 16

Number Of Ingredients 11

Ingredients

1 baguette, cut diagonally into 1/2-inch slices
1 tablespoon good-quality extra-virgin olive oil
1 pinch kosher salt
1 cup whole-milk ricotta cheese
1 ½ tablespoons real maple syrup
1 lemon, zested
1 teaspoon coarse kosher salt
2 fresh peaches
5 thin slices prosciutto, or more if needed
6 leaves basil, cut chiffonade style
2 tablespoons maple syrup, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
Preheat a panini grill to 420 degrees F (215 degrees C).
Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 17.2 g, Cholesterol 6.4 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 344.9 mg, Sugar 3.9 g

RICOTTA AND PEACH CROSTINI WITH PISTACHIOS

Ricotta and Peach Crostini With Pistachios image

Provided by Melissa Clark

Categories quick, weekday, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 teaspoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil, more for brushing
2 medium peaches, about 6 ounces, pitted and sliced 1/4-inch thick
3 slices from center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)
1 1/2 cups baby arugula, about 3 ounces
3/4 cup fresh ricotta
3 tablespoons toasted pistachios, chopped
Flaky sea salt, for sprinkling

Steps:

In a medium bowl, whisk lemon juice, salt and pepper. Add oil and whisk again. Place peaches in another bowl and toss with half the vinaigrette.
Heat grill or broiler. Brush both sides of each bread slice with oil. Grill or broil bread until lightly charred, 1 to 1 1/2 minutes a side.
Add arugula to bowl of remaining vinaigrette and toss.
Spoon dollops of ricotta onto bread slices and sprinkle with pistachios (reserve some for garnish). Top with peaches. Sprinkle lightly with sea salt. Cap with a handful of arugula and sprinkle with pistachios. Serve immediately.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 140 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Choose ripe and flavorful peaches: The quality of your peaches will greatly impact the taste of your crostini. Look for peaches that are fragrant, have a deep color, and give slightly when you press them gently.

Grill the peaches properly: Grilling the peaches adds a delicious smoky flavor and caramelizes their natural sugars. Cook the peaches over medium heat until they are slightly charred and softened, but still hold their shape.

Use high-quality ricotta cheese: Fresh, creamy ricotta is essential for this recipe. Avoid using pre-packaged or low-fat ricotta, as it will not have the same rich flavor and texture.

Season the ricotta cheese generously: Salt, pepper, and a touch of honey help to enhance the flavor of the ricotta and balance out the sweetness of the peaches.

Assemble the crostini just before serving: This will prevent the bread from becoming soggy. Top the crostini with grilled peaches, ricotta cheese, and a drizzle of honey, and enjoy them immediately.

Conclusion:

Grilled peach and ricotta crostini are a delightful and easy-to-make appetizer or snack that is perfect for summer gatherings. The combination of sweet, juicy peaches, creamy ricotta cheese, and crispy bread is irresistible. With a few simple tips, you can make sure your crostini are perfectly grilled and bursting with flavor. So next time you have some ripe peaches on hand, give this recipe a try and enjoy a taste of summer on a crispy crostini.