Perfect combination of sweet and savory with peaches and a hint of basil.
Ingredients:
1 baguette, thinly sliced
¼ cup unsalted butter
4 garlic cloves, minced
Kosher salt and pepper
1 pint tomatoes, chopped
3 medium ripe peaches, diced
2 tbsps extra virgin olive oil
½ lemon, freshly squeezed
1 big handful fresh basil leaves, chiffonade cut or chopped
1 cup ricotta cheese
Balsamic glaze, for topping
Directions:
- Preheat the oven to 400 degrees F. Or you can use your grill! When I grill, I heat it to the highest heat and grill these for 1 to 2 minutes with the lid closed.
- Slice your baguette into ½-inch thick slices. In a bowl, mash together the butter and half of the garlic with a fork. Add a pinch of salt and stir. Spread the butter on the bread slices and place them on a baking sheet.
- Bake the crostini for 10 to 12 minutes, or until golden brown and crunchy.
- While the bread toasts, combine the tomatoes, peaches and remaining garlic in a bowl. Season all over with a big pinch of salt and pepper. Drizzle with the olive oil and lemon and toss. Let sit while you make the ricotta.
- Place the ricotta in a food processor and blend until smooth and creamy. Transfer it to a bowl.
- Spread each slice of bread with the whipped ricotta.
- Stir the fresh basil into the peach and tomatoes. Top the ricotta with a spoonful or 2 of the peach tomato mixture. If desired, you can drizzle everything with some balsamic glaze! Serve immediately.
