Guests rave about these Pesto Ricotta Crostini Appetizers. So simple to make and the flavor combination is fantastic.
These crostini appetizers are especially easy to make 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?”. So here they are. I re-made 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.
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 flavor. If you cut them up ahead of time (no need to peel), add a squeeze of lemon or orange juice so they don’t turn brown.
Tailor To Your Taste
- Use goat cheese instead of ricotta for a more tangy earthy taste.
- Tomatoes can be substituted if peaches are not in season.
- I like to use multigrain toast, but baguette or ciabatta are great too. Avoid breads that are too dense or chewy.
- Any kind of pesto will work – spinach, basil, parsley, etc.
- Drizzle honey on the apps instead of Balsamic reduction.
Shortcut for Crostini Appetizers
- Buy the pesto (but keep in mind that pesto only takes about 5 minutes to make)
Pesto, Ricotta Crostini Recipe
Ingredients
- 4-6 slices multigrain, baguette, ciabatta or Italian bread 1/2 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.
Notes
- Pesto: Use any pesto you like or make our Classic Basil Pesto recipe:
- Process in food processor until smooth: 1 cup packed Basil leaves, 1/4 grated Parmesan cheese, 2 tablespoons pine nuts or walnuts, 1 teaspoon minced garlic and 1/4 olive oil. (makes 1/2 cup).
- Balsamic Glaze/Reduction: 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).
Other appetizers you might like:
Herbed Tomato Puff Pastry Cheese Tart Get the recipe
Homemade Dukkah Appetizer Get the recipe
Easy Avocado Crostini with Balsamic Drizzle Get the recipe
Cheese Twist Appetizer Get the recipe
