5 from 1 vote
Peach, Ricotta, and Basil Crostini
Prep Time
3 hrs
Cook Time
15 mins
Total Time
3 hrs 15 mins

Creamy and delicious homemade ricotta spread on toasted bread and topped with peaches, basil and balsamic, perfect for summer!

Course: Appetizer
Cuisine: Italian
Keyword: Peach and Ricotta, Peach Crostini
Servings: 20 crostini (roughly)
Calories: 103 kcal
Author: Stephanie
  • 3 c whole milk
  • 1 c heavy cream
  • 1 t salt
  • 3 T lemon juice
  • 1 long baguette
  • softened butter about 2 T
  • 2 peaches or nectarines sliced into thin wedges
  • 1 bunch basil chifonnade
  • balsamic glaze
  1. 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. 
  2. 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.
  3. Preheat grill over medium. Slice baguette slices, butter one side. Grill each baguette until warmed-through and slightly crisp with grill marks.
  4. Spread ricotta over grilled baguette slices, top with peach wedge, basil, and balsamic glaze. Set out on platter and serve immediately.
Recipe Notes

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

Nutrition Facts
Peach, Ricotta, and Basil Crostini
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 19mg6%
Sodium 213mg9%
Potassium 101mg3%
Carbohydrates 9g3%
Sugar 3g3%
Protein 2g4%
Vitamin A 285IU6%
Vitamin C 1.9mg2%
Calcium 60mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.