Peach-Ricotta Crostini with Balsamic and Rosemary
December 4, 2017 • Appetizers,
This is one of those super easy recipes that’s not really even much of a recipe. But what is, is delicious food that’s perfect for a party. You can toast the crostini and prep the other ingredients the day before, then assemble a couple of hours before your party. I served this at a book signing event recently paired with a Colorado creation by Chad Chisholm, author of Imbibe Worldwide, a Palisade Peach Martini made with Colorado Whiskey. Both the drink and the food have a little bit of sweetness, but not too much. In the summer make both the cocktail and the crostini with fresh peaches, but canned are better if peaches are out of season.
- 1 baguette, cut into 24 thin slices
- Extra virgin olive oil
- 1½ cups whole milk ricotta
- 2 tablespoons honey
- 24 large peach slices
- Aged balsamic (nice and thick) or balsamic glaze
- Rosemary leaves
- Lay the baguette slices on a baking sheet and drizzle with olive oil and sprinkle with salt. Bake at 375 degrees until lightly brown and crispy, about 10 minutes. Remove from the oven and cool.
- Stir ricotta and honey together and spread evenly onto the crostini in a nice thick layer. Finely chop the peaches and spoon on top of the ricotta. Drizzle with aged balsamic and garnish each with a rosemary leaf. If not serving immediately, cover lightly and refrigerate until ready to serve.