Peach and Ricotta Crostini
This delicious crostini is topped with creamy ricotta and juicy peaches for an easy appetizer that is perfect for summer! You only need a few simple ingredients to make this tasty recipe.

I love peach season and lately I’ve been enjoying the combination of creamy ricotta and sweet peaches. Whenever I have a leftover baguette, I like to toast it and top it with whatever happens to be in season. Right now, this is my go-to appetizer. I love how it’s so easy to make! If you like this recipe, be sure to try my feta peach salad!
Ingredients & Substitutions
- Breadโ I recommend a crusty loaf of bread like french bread or a ciabatta baguette. Slice it into 1-inch pieces, then toast it.
- Ricottaโ I recommend using a whole milk ricotta which is extra creamy, but you can use a part-skim ricotta for a lower fat option.
- Peaches- You can use fresh white or yellow peaches. Feel free to substitute nectarines, which work great as well.
- Honeyโ A drizzle of honey helps enhance the sweetness of the peaches.
- Basil– Fresh basil adds a little extra flavor and I love the pop of color.
How to Make Peach Ricotta Crostini
Tips for Delicious Crostini
- Watch for hot spots in your oven to ensure that you donโt burn any of the bread. You may need to rotate the pan halfway through cooking to avoid burning.
- Sometimes I like to add a drizzle of balsamic glaze for even more flavor. You can make balsamic glaze with balsamic vinegar by simply reducing it on the stove.
- This recipe is also delicious with hot honey. It adds a spicy kick, which is balanced by the sweetness of the peaches. Give it a try!
- If you like this flavor combo, try it as a peach and ricotta flatbread!
How to Ripen Peaches
To ripen peaches quickly, place the peaches in a loosely closed paper bag, adding an apple or banana to release more ethylene gas, which speeds up ripening. Monitor the peaches daily โ they should ripen within 1-3 days. Once they’re ready to be eaten, store the peaches in the refrigerator to keep them at their peak freshness.
More Crostini Recipes
If you love this recipe, try my blackberry ricotta crostini or apple fontina crostini. They’re easy to make and perfect if you want to try other fruit + cheese flavor combinations.
PrintPeach and Ricotta Crostini
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 16 pieces 1x
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This delicious crostini is topped with creamy ricotta and juicy peaches for an easy appetizer that is perfect for summer! You only need a few simple ingredients to make this tasty recipe.
Ingredients
- 1 large baguette, sliced into 1” thick slices
- 1 tablespoon olive oil
- 1 cup whole milk ricotta cheese
- 2–3 ripe peaches, chopped
- 1 tablespoon honey
- Salt to taste
- Pinch of black pepper
- Fresh basil leaves, chopped
Instructions
- Preheat your oven to 425 degrees.
- Place the baguette slices on a baking sheet. Brush each slice lightly with olive oil.
- Toast the baguette in the oven for about 4-5 minutes, or until the slices are golden and crispy. Remove from the oven and let cool slightly.
- In a small bowl, mix the ricotta cheese with a pinch of salt and black pepper. Stir until smooth and creamy.
- Spread a generous layer of the ricotta mixture on each toasted baguette slice. Top with one tablespoon of chopped peaches.
- Drizzle honey over the peach slices.
- Garnish each crostini with fresh basil and sprinkle with additional salt to taste.