½mediumbaguette,12 slices, gluten-free if necessary
1tablespoonolive oil,extra virgin
1largefresh peach 2 medium ( 2 slices)
fresh thyme sprigs
honey for drizzling
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.