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5 from 1 vote

Peach, Ricotta, and Basil Crostini

Creamy and delicious homemade ricotta spread on toasted bread and topped with peaches, basil and balsamic, perfect for summer!
Prep Time3 hrs
Cook Time15 mins
Total Time3 hrs 15 mins
Course: Appetizer
Cuisine: Italian
Servings: 20 crostini (roughly)
Calories: 103kcal


  • 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


  • 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.


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


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