I’m drooling just thinking about this crostini. It’s the perfect quick (but fancy) appetizer to truly impress your friends. The combination of toasty, sweet and cheesy is like a party in your mouth.
Not gonna lie, I could eat the whipped ricotta by the spoonful. Seriously…
Plus there’s something special about grilled bread instead of toasted. If you haven’t tried it, I hope you do for this recipe. I have a handy grill pan that makes it really easy to grill something quick (like a slice of bread) from the comfort of my kitchen.
This crostini is made from lots of layers of love: grilled ciabatta bread brushed with a little olive oil covered in a generous spread of whipped honey ricotta, topped with thinly sliced peaches and drizzled with more honey. And of course, garnished with fresh basil.
Peach Honey Whipped Ricotta Crostini
Recipe makes 4 crostini.
Toast bread: Preheat grill or grill pan. Brush sliced ciabatta with olive oil. Grill until toasted, flipping halfway through to toast both sides.
Prep ricotta: In a medium bowl add ricotta, 1 tbsp honey, salt and pepper. Using a hand mixer, whip for 2-3 minutes or until light and fluffy.
Assemble crostini: Spread a generous amount of whipped ricotta over each of the slices of warm, grilled bread. Top with thinly sliced peaches. Top with a drizzle of honey and basil for garnish. Serve immediately.
Ingredients
Directions
Toast bread: Preheat grill or grill pan. Brush sliced ciabatta with olive oil. Grill until toasted, flipping halfway through to toast both sides.
Prep ricotta: In a medium bowl add ricotta, 1 tbsp honey, salt and pepper. Using a hand mixer, whip for 2-3 minutes or until light and fluffy.
Assemble crostini: Spread a generous amount of whipped ricotta over each of the slices of warm, grilled bread. Top with thinly sliced peaches. Top with a drizzle of honey and basil for garnish. Serve immediately.
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Does it look like whipped cream?