Ricotta and Peach Crostini
Each year I bring a group of guests on a food and wine adventure in Italy. We start in Rome, then travel south to the charming small city of Lecce, and finally end up at a castle for a week of biking and cooking and eating and drinking. I’ve taken 13 groups, a total of 127 people so far, and the 2024 trip is open for signups! Before the trip each year I host a cocktail party for guests to get to know each other, and I served this appetizer this year. It was a big hit so thought I’d share it with all of you.
- 2 cups ricotta cheese
- 2 tablespoons pesto
- 16 crostini (cut from a baguette and toasted)
- 16 peach slices
- High quality balsamic vinegar (aged, thick and sweet is best)
- Mix the pesto into the ricotta cheese and top each crostini with 2 tablespoons of the mixture. Press a peach slice over the top and drizzle with balsamic vinegar. Serve immediately.