This simple appetizer of Lemon Ricotta Crostini with Honeyed Peaches surprised us all. 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. You may wish to check out my post on 5 Tips for Making Crostini.
As I’m writing this post, I’m sitting in my garden watching the branches on our peach tree fluttering in the breeze from the ocean. The tree is loaded with peaches again this year. For a young tree that we planted in mediocre soil and that I regularly forget to water, it has given us far more than we deserve. This breeze will likely cause a few of the peaches to fall and that, to me, is a signal that they are almost ripe and ready to pick.
Do you ever find yourself doing things that your parents did that you swore you’d never do?
After my dad died and my mother was no longer able to harvest the fruit in her yard, she relied on Denis to help her out. While it would have been so simple to make one trip to her home, pick all the peaches on the tree, and be done, she always insisted that every peach stay on the tree until it was perfectly ripe. This, of course, meant several peach-picking trips to her home over a period of two or three weeks. While I found this annoying, Denis, being the kind man that he is, complied with her request, got up on a ladder and carefully picked those peaches a few at a time, under her watchful eye.
And now. Guess what? I can see that she was right. Peaches do not ripen after they’ve been picked. They just start to rot, and we call that ripening. But eating a sun-ripened peach, picked from its branch and slurped right there in the garden is an experience like no other. So, just as Mom insisted, our peaches get picked just a few at a time, and we thoroughly enjoy them in a host of different ways: in a smoothie bowl, in iced tea, in Sangria, in tiny Mason jars, as a glaze for chicken, for dessert and today, with this Lemon Ricotta Crostini with Honeyed Peaches.
- 12 slices thin baguette, gluten-free if necessary
- extra-virgin olive oil
- 1/2 cup ricotta cheese
- 2 tsp lemon zest
- 12 slices fresh peeled peach (1 large or 2 medium fresh peaches)
- fresh thyme sprigs
- honey for drizzling
- Slice the baguette into 1/2 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.
Many artisan bakeries are now offering gluten-free baguettes. My local bakery doesn't have this option yet, but it does make baguettes with ancient grains like spelt which naturally have less gluten.