Whipped Ricotta Crostini with Peaches

Why You’ll Love This Recipe

• Quick and easy to prepare
• Perfect balance of creamy, crunchy, sweet, and savory
• Ideal for summer entertaining and brunches
• Beautiful presentation with minimal effort
• Easily customizable with different toppings
• Great for appetizers, snacks, or light lunches

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ricotta cheese
• Olive oil
• Honey
• Fresh peaches, sliced
• Baguette, sliced
• Salt
• Black pepper
• Fresh basil or mint leaves
• Optional balsamic glaze
• Optional crushed pistachios or walnuts

Directions

1. Preheat the oven to 400°F (200°C).
2. Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
3. Toast the bread slices in the oven for 8–10 minutes, flipping halfway through, until golden and crisp.
4. While the bread is toasting, place the ricotta cheese in a food processor or bowl and whip until smooth and creamy.
5. Spread a generous layer of whipped ricotta onto each toasted crostini.
6. Top with fresh peach slices.
7. Drizzle lightly with honey and optional balsamic glaze.
8. Sprinkle with salt, black pepper, and crushed nuts if using.
9. Garnish with fresh basil or mint leaves before serving.

Servings and timing

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6 servings

Variations

• Add prosciutto for a savory and salty addition.
• Use nectarines or apricots instead of peaches.
• Swap ricotta with whipped goat cheese or mascarpone.
• Add red pepper flakes for a touch of heat.
• Top with arugula for extra freshness.
• Use sourdough bread instead of baguette for a heartier base.

Storage/Reheating

For best results, store the whipped ricotta and toasted bread separately. Keep the ricotta mixture in an airtight container in the refrigerator for up to 3 days.

The crostini bread can be stored at room temperature in a sealed container for up to 2 days. Assemble just before serving to maintain crispness.

Reheat the toasted bread in the oven at 350°F (175°C) for a few minutes if needed.

FAQs

Can I make whipped ricotta ahead of time?

Yes, the whipped ricotta can be prepared up to 2 days in advance and refrigerated.

What type of peaches work best?

Ripe but firm peaches are ideal because they hold their shape well on the crostini.

Can I grill the peaches?

Yes, grilled peaches add a delicious smoky sweetness to the recipe.

What bread is best for crostini?

A French baguette works best because it becomes crispy while remaining light.

Can I use store-bought ricotta?

Yes, store-bought ricotta works perfectly, especially whole milk ricotta for creaminess.

How do I keep the crostini from getting soggy?

Assemble them shortly before serving to keep the bread crisp.

Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian-friendly.

Can I use canned peaches?

Fresh peaches are preferred, but drained canned peaches can work in a pinch.

What herbs pair well with peaches and ricotta?

Fresh basil and mint are the most popular choices.

Can I serve this as a dessert?

Yes, simply add extra honey and skip savory toppings for a sweeter presentation.

Conclusion

Whipped Ricotta Crostini with Peaches is a simple yet sophisticated appetizer that celebrates fresh seasonal ingredients. The creamy ricotta, juicy peaches, and crunchy toasted bread create a delicious combination that’s both refreshing and satisfying. Whether served at a summer gathering or enjoyed as a light snack, this easy recipe is sure to impress.

Whipped Ricotta Crostini with Peaches

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Whipped Ricotta Crostini with Peaches is a fresh and elegant appetizer featuring creamy whipped ricotta, juicy peaches, and crispy toasted baguette slices. Finished with honey, herbs, and optional balsamic glaze, these crostini are perfect for summer entertaining or brunch.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Bake
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup ricotta cheese
• 2 tbsp olive oil
• 2 tbsp honey
• 2 ripe peaches, sliced
• 1 baguette, sliced into crostini
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil or mint leaves for garnish
• Optional balsamic glaze for drizzling
• Optional crushed pistachios or walnuts for topping

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
3. Toast the bread slices for 8–10 minutes, flipping halfway through, until golden and crisp.
4. While the bread toasts, place the ricotta cheese in a food processor or bowl and whip until smooth and creamy.
5. Spread a generous layer of whipped ricotta onto each toasted crostini.
6. Top each crostini with fresh peach slices.
7. Drizzle lightly with honey and optional balsamic glaze.
8. Sprinkle with salt, black pepper, and crushed nuts if using.
9. Garnish with fresh basil or mint leaves before serving.

Notes

• Use ripe but firm peaches for the best texture and presentation.
• Grilled peaches add a smoky sweetness to the crostini.
• Swap ricotta with goat cheese or mascarpone for a different flavor profile.
• Store whipped ricotta and toasted bread separately to prevent sogginess.
• Assemble just before serving for the crispiest crostini.
• Add prosciutto or red pepper flakes for a savory twist.

Nutrition

• Serving Size: 2 crostini
• Calories: 240 kcal
• Sugar: 9 g
• Sodium: 320 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 20 mg