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.

Substitutions

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.

Shortcut

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.

Peach, Pesto, Ricotta Appetizers Recipe

Created by Cheryl on August 9, 2017

Guests rave about these Peach, Pesto, Ricotta Appetizers. So simple to make and the flavour combination is fantastic. Don't miss them!

Total Time: 15m

Yield: 12 appetizers (timing includes making your own pesto)
Category: appetizer, Recipes, under 30 minutes, vegetarian

Ingredients

4-6 slices multigrain, baguette, ciabatta or Italian bread half inch thick (these will be cut to give 12 bite size appetizers)
olive oil
1 clove garlic cut in half horizontally
1/4 cup ricotta cheese
1/4-1/3 cup pesto (NOTE 1)
1 large peach or 2 small, cut into small pieces (sprinkle with a teaspoon sugar if peaches aren't sweet enough)
OPTIONAL: balsamic glaze/reduction homemade (NOTE 2) or from bottle

Instructions

MAKE CROSTINI: Toast bread to golden brown. Lightly brush one side of toasts with olive oil, then rub the cut half of garlic clove on the toasts.
ASSEMBLE: On each toast, spread a thin layer of ricotta cheese, add a layer of pesto. Sprinkle with cut peaches. Cut each toast into 2-3 smaller pieces. Lay appetizers on a platter. Just before serving, drizzle with Balsamic glaze/reduction if using.
NOTE 1: Use any pesto you like or our Classic Basil Pesto recipe: Process in food processor until smooth: 1 cup packed Basil leaves, 1/4 grated Parmesan cheese, 2 tablespoons pinenuts or walnuts, 1 teaspoon minced garlic and 1/4 olive oil. (makes 1/2 cup).
NOTE 2: If you can't find a bottle of Balsamic Glaze/Reduction at the store, you can make it by bringing to boil 1/2 cup of balsamic vinegar and 2 tablespoons honey or brown sugar, then reducing heat to a simmer and simmering for about 15 minutes until it reduces by half to a syrup consistency (thick enough to coat the back of a spoon).