Guests rave about these Peach, Pesto, Ricotta appetizers. So simple to make and the flavour combination is fantastic.
They are simply too good to pass up, especially when you have some leftover pesto on hand (try our Classic Basil Pesto Recipe). They are best, of course, during peach season. The sweet juicy peaches pair beautifully with the salty tangy herby pesto and creamy ricotta. My friend Fran commented the other night “You’re putting these on the blog, right? They’re soooo good”. So here they are. I remade them the next day for lunch.
You start with some toast such as multigrain or ciabatta, then brush on some good olive oil and rub them with a cut garlic clove. Crostini done. Add layers of ricotta, pesto and peaches in that order. Cut the toast in smaller appetizer pieces, drizzle on some Balsamic reduction if you like and serve. It’s that easy.
I find the peaches haven’t been as sweet this season, so I’ve been adding a pinch of sugar to them to bring out their flavour. If you cut them up ahead of time (no need to peel), add a squeeze of lemon juice so they don’t turn brown.
- Use goat cheese instead of ricotta.
- Use tomatoes if peaches are not in season.
- Use any kind of pesto you like.
- Drizzle honey on the apps instead of Balsamic reduction.
- Buy the pesto (but keep in mind that pesto only takes about 5 minutes to make)
Below the recipe, you’ll find some other appetizer recipes you might like.