Description
A fresh and easy appetizer featuring crispy toasted baguette slices topped with smooth whipped ricotta and a vibrant, marinated peach and tomato mixture, finished with a balsamic glaze drizzle for a perfect balance of sweet and savory flavors.
Ingredients
Units
Scale
Bread and Garlic Butter
- 1 baguette, sliced thinly
- 1/4 cup unsalted butter
- 4 garlic cloves, finely minced
- Salt and pepper, to taste
Peach and Tomato Mixture
- 1 pint chopped tomatoes
- 3 medium peaches, diced
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- A generous handful of fresh basil leaves, sliced or roughly chopped
Ricotta and Garnish
- 1 cup ricotta cheese
- Balsamic glaze, for drizzling
Instructions
- Prepare Garlic Butter and Slice Baguette: Preheat your oven to 400°F. Slice the baguette into ½-inch thick slices. In a bowl, mash together the butter with half of the minced garlic cloves and a pinch of salt until combined. Spread this garlic butter evenly over each baguette slice and arrange them on a baking sheet.
- Toast the Crostini: Place the prepared baguette slices in the preheated oven and bake for 10 to 12 minutes until golden brown and crunchy. Alternatively, you can grill them for 1 to 2 minutes with the lid closed, checking frequently to ensure they become crisp but not burnt.
- Prepare the Peach and Tomato Mixture: While the bread is toasting, combine the diced tomatoes, chopped peaches, and the remaining minced garlic in a bowl. Season generously with salt and pepper, drizzle with olive oil and lemon juice, and toss to combine. Let this mixture marinate to enhance the flavors.
- Whip the Ricotta: In a food processor, blend the ricotta cheese until it is smooth and creamy. Transfer it into a bowl to be ready for spreading on the crostini.
- Assemble the Crostini: Once the crostini are toasted, spread a generous layer of whipped ricotta on each slice. Stir the fresh basil into the peach and tomato mixture, then spoon it over the ricotta. Finish with a drizzle of balsamic glaze if desired, and serve immediately for the best texture and flavor.
Notes
- The balsamic glaze adds a sweet tang that complements the peaches and ricotta beautifully, but it can be omitted if preferred.
- Make sure not to burn the crostini during toasting; keep an eye on them especially if grilling.
- Fresh basil is key to add flavor and freshness to the topping; you can substitute with fresh mint or oregano if desired.
- Try to use ripe peaches and fresh ripe tomatoes for the best taste and texture.
- This dish is best served immediately to maintain the crostini’s crispiness.
Nutrition
- Serving Size: 2 crostini
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 18mg
