Peach-Ricotta Crostini with Balsamic and Rosemary
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 24
  • 1 baguette, cut into 24 thin slices
  • Extra virgin olive oil
  • Salt
  • 1½ cups whole milk ricotta
  • 2 tablespoons honey
  • 24 large peach slices
  • Aged balsamic (nice and thick) or balsamic glaze
  • Rosemary leaves
  1. 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.
  2. 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.
Recipe by Cooking With MicheleĀ® at