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    Home » Appetizer » Peach, Ricotta, and Basil Crostini

    Published: Jul 26, 2016 · Modified: Oct 18, 2018 by Desarae

    Peach, Ricotta, and Basil Crostini

    Jump to Recipe Print Recipe

    Crostini is one of my favorite appetizers. Classic bruschetta, mediterranean bruschetta, and now peach, ricotta, and basil crostini. Such an easy app to whip up, and hellooooo summer!

    Peach, Ricotta, and Basil Crostini on a white surface with homemade ricotta at the side

    Homemade ricotta really makes the dish. You boil milk and cream, add lemon juice, and let it strain for a couple of hours. That's IT! Thick and creamy, fresh ricotta pairs perfectly on the buttered, grilled toasts!

    Peach, Ricotta, and Basil Crostini on a white surface

    Top with a juicy peach (or nectarine) slice, earthy basil, and a fruity balsamic glaze to tie all of the flavors together.

    A Peach, Ricotta, and Basil Crostini with a bite out

    Peach, Ricotta, and Basil Crostini

    Creamy and delicious homemade ricotta spread on toasted bread and topped with peaches, basil and balsamic, perfect for summer!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 3 hours
    Cook Time: 15 minutes
    Total Time: 3 hours 15 minutes
    Servings: 20 crostini (roughly)
    Calories: 103kcal
    Author: Kadee & Desarae

    Ingredients

    • 3 c whole milk
    • 1 c heavy cream
    • 1 Tablespoon salt
    • 3 Tablespoon lemon juice
    • 1 long baguette
    • softened butter about 2 T
    • 2 peaches or nectarines sliced into thin wedges
    • 1 bunch basil chifonnade
    • balsamic glaze

    Instructions

    • Prepare ricotta by bringing the milk, cream, and salt slowly to a boil. Let simmer a minute, then turn off heat. Add lemon juice, stir, and let rest 15 minutes. 
    • Set up a cheesecloth over a strainer, and pour it over it, letting the curds and whey separate. Chill in refrigerator for a couple of hours, or until ricotta has reached desired level of thickness.
    • Preheat grill over medium. Slice baguette slices, butter one side. Grill each baguette until warmed-through and slightly crisp with grill marks.
    • Spread ricotta over grilled baguette slices, top with peach wedge, basil, and balsamic glaze. Set out on platter and serve immediately.

    Notes

    You can use high-quality store-bought ricotta in place of homemade if you're short on time.

    Nutrition

    Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 213mg | Potassium: 101mg | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 1.9mg | Calcium: 60mg | Iron: 0.4mg
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    Reader Interactions

    Comments

    1. Emily Kemp says

      October 18, 2018 at 3:03 am

      5 stars
      Wow I love that you made homemade ricotta I bet this is delicious!

      Reply

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