Crostini w/ Ricotta and Grilled Peach

Crostini w/ Ricotta and Grilled Peach

Looking for a creative way to use the abundance of stone fruit at the market?

Try making this scrumptious snack.

 

PREP 15 MIN
READY IN 15 MIN
SERVES 8
FEATURING

Ingredients

Looking for a creative way to use the abundance of stone fruit at the market? Try making this scrumptious snack.

Crostini w/ Ricotta and Grilled Peach

INGREDIENTS:

1 French loaf, sliced 
4 yellow peaches, cut into wedges
2 cups ricotta, pressed in cheese cloth for about 15 minutes
Zest from one lemon
Olive oil to taste
Honey to taste
Salt and pepper to taste

 

Preparation

Wrap ricotta in cheese cloth, and let sit until cheese cloth is damp (about 15 minutes). This will thicken the ricotta. Remove cheese cloth and mix ricotta with a dash of salt and lemon zest.

Refrigerate ricotta until you are ready to spread it on the crostini.

Brush sliced bread with olive oil. Grill both sides until crusty. 

Toss the peaches with salt, pepper, and olive oil.

Grill over high heat until there are sear marks on both sides. Remove from heat and let them come to room temperature.

Spread ricotta onto grilled bread. Layer on the peaches, and drizzle with honey. Serve.