This simple appetizer of Lemon Ricotta Crostini with Honeyed Peaches will surprise you. It's incredibly flavourful and so easy to whip up at the last minute!
This Lemon Ricotta Crostini with Honeyed Peaches is so simple, but it's insanely delicious! Smear some creamy lemon ricotta cheese on a thin slice of toasted baguette, top it with a slice of fresh, juicy peach, drizzle it all with honey and sprinkle with tiny thyme leaves. That's it!
Nothing complicated. Just fresh, clean ingredients in a tiny, two-bite appetizer.
Crostini appetizers are fun to make and the varieties are almost endless. They're simple to put together but you can easily avoid a few common mistakes.
For sure-fire success, check this post 5 Tips for Making Crostini. It includes helpful tips and 10 more crostini topping ideas.
We're lucky to have our own peach tree. We pick our peaches a few at a time as they become fully ripe. We thoroughly enjoy them in a host of different ways: in a smoothie bowl, in iced tea, in Sangria, as a glaze for chicken, for dessert and today, with this Lemon Ricotta Crostini with Honeyed Peaches.
🛒 Ingredients
- baguette, gluten-free if necessary
- olive oil
- ricotta cheese
- lemon zest
- peach
- fresh thyme sprigs
- honey for drizzling
🔪 Instructions
- Brush baguettes slices lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. They should be crispy on the outside but still a little tender in the interior.
- Combine the ricotta cheese and lemon zest.
- Spread the cheese on the crostini, top with a peach slice, a drizzle of honey and a few fresh thyme leaves and serve!
Make ahead
You can toast the crostini a day or two in advance and store them in a covered container. You can also combine the ricotta cheese with the lemon zest and store this mixture in the fridge. Then all you'll have to do before serving is slice the peaches and assemble the crostini!
Enjoy, everyone!
When you make these peach crostini, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Subscribe to my weekly newsletter and get new recipes delivered straight to your inbox!
Lemon Ricotta Crostini with Honeyed Peaches
Ingredients
- ½ medium baguette, 12 slices, gluten-free if necessary
- 1 tablespoon olive oil, extra virgin
- ½ cup ricotta cheese
- 2 teaspoons lemon zest
- 1 large fresh peach 2 medium ( 2 slices)
- fresh thyme sprigs
- honey for drizzling
Instructions
- Slice the baguette into ½ inch slices.
- Brush lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender.
- In a small bowl, combine the ricotta cheese and the lemon zest.
- Spread 1 Tablespoon of the cheese mixture on each baguette slice, top with a peach slice, a drizzle of honey and a few fresh thyme leaves. Serve immediately.
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