Pesto Crostini With Peaches and Ricotta
Guests rave about these pesto crostini appetizers with peaches and ricotta. The flavor combination is fantastic and they take just 15 minutes with a few simple ingredients.
Servings (change as needed): 12 appetizers
Ingredients
- 4-6 slices multigrain, baguette, ciabatta or gluten-free bread 1/2 inch/1.3 thick, Note 1 (these will be cut to give 12 bite size appetizers)
- olive oil
- 1 clove garlic cut in half horizontally
- 1/4 cup ricotta cheese, Note 2
- 1/4-1/3 cup pesto, Note 3
- 1 large peach or 2 small, diced (sprinkle with a teaspoon sugar if peaches aren't sweet enough)
- OPTIONAL: a drizzle of balsamic glaze either homemade (Note 4) or from the 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. * If you dice the peaches ahead of time, add a squeeze of fresh lemon juice so they don't turn brown.
Notes
- To make grilled bread instead: Whether using outdoor grill or on a grill pan inside, the grill marks add flavor and give your bread a rustic appearance.
- Ricotta cheese substitutes: goat cheese (earthy and tangy), cream cheese, cottage cheese or burrata cheese (for a luxurious texture).
- Pesto: Use any pesto you like or make our basil pesto with walnuts:
- 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/126 grams).
- 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/118 ml 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).
- More variations: Drizzle honey instead of balsamic reduction. Instead of peaches, try apricots or nectarines. Top with crispy prosciutto or toasted pine nuts.
- Make Ahead
- Make all components ahead and assemble crostini without the peaches. Add peaches and balsamic reduction before serving. Sprinkle lemon juice on peaches if you're dicing them ahead of time.
- Alternatively, make the components ahead and let guests assemble their own crostini.
Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 65mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg