Stone fruit season is at full swing and and the best thing is that you can have peaches, apricots, plums and nectarines until early autumn. This crostini screams summer vibes and BBQ season with friends and is the perfect appetiser until the fire gets going. Trust me, once you’ve tried this recipe, you’ll be making these crostini for every occasion. It’s a real crowd pleaser and the flavours of juicy peaches, sweet honey, creamy honey and fresh thyme on a crunchy crostini are just perfect.
I’ve had these buddies in mind for quite some time and today was the big day. I love crostini and toasts A LOT and I’m always eager to try new combinations. The tart and sweet alternation with a creamy layer in between combines seasonal flavours at its best. So what are you waiting for? Head to your closest farmers market and get all you need.
Why you’ll love this recipe?
Sweet and savoury perfection: The caramelised sweetness of grilled peaches pairs wonderfully with creamy ricotta and a drizzle of honey.
Crisp and creamy texture: The crunch of toasted bread contrasts beautifully with the smooth velvety ricotta for a delightful bite every time.
Sophisticated yet easy: These crostini look impressive but are simple to prepare, making them perfect for entertaining or quick snacks.
Seasonal and fresh: Highlighting ripe, juicy peaches, this recipe is a flavourful celebration of summer’s best produce.
Grilled Peach Ricotta Crostini
Ingredients
- 8 slices of ciabatta bread
- 250 g ricotta
- 1 lemon
- 2 peaches
- good quality olive oil
- 2 tbsp fresh thyme leaves
- 2 tbsp honey
Instructions
- Preheat your grill to high heat.
- In a medium bowl stir together the ricotta, juice of one lemon and the thyme.
- Place the bread on a plate and drizzle with olive oil on both sides of each slice until well covered.
- Place the bread on the grill and grill each side for about 2 to 3 minutes. Once they're done set aside and let cool.
- Wash the peaches, slice them and put on the grill for around 2 minutes each side. Once they’re done, let cool on a plate.
- Spread the ricotta mixture over the bread and top with peaches. Top the crostini with a few more thyme leaves, then drizzle with honey.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
