Ricotta Crostini with Grilled Peaches

Ricotta Crostini with Grilled Peaches is a perfect summertime finger food. Come learn how to grill peaches, how to make a balsamic reduction and how to serve them together with ricotta on a grilled crostini. Makes 6 servings.

Love peach recipes? Don’t miss Peach Margarita and Homemade Peach Compote!

This grilled crostini came into being simply because the ingredients were hanging out in my house.

After all, we all know what happens to peaches when left unmonitored, and we had some that desperately needed eating. (In a recipe that wasn’t a dessert, even though I love a good peach dessert, like Dairy Free Peach Cobbler and Blackberry Peach Hand Pies!)

Why I love this recipe:

This started off as a dessert crostini situation, but it morphed into a savory rendition the second time around. The first time, we added honey instead of the balsamic drizzle, and though that was good, the balsamic added a bit of a punch to this dish.

If you’re a cheese fan and a peach fan and a carb fan, you should make this ricotta crostini, especially because this dish is perfect for a summertime party and sharing.

Other summery appetizers to get your hands on: Tuna Pesto Crostini | Cucumber Bruschetta (Easy Cucumber Appetizer) | Galia Melon Jamón Skewers (Whole30 Appetizer) | Caramelized Onion Guacamole | Easy Snack Board | Caprese Skewers

What you need to make this Ricotta Crostini with Grilled Peaches

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As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Affiliate links will be noted as such. Please refer to my disclosure page for more information about the affiliate programs The Speckled Palate participates in.

• Cast iron grill/griddle or an actual grill outside
• Tongs
• Saucepan

In addition to these tools, you’re going to need a few ingredients, too:

• A baguette or your favorite crusty bread—this will obviously be the base for our crostini
• Ricotta cheese—your favorite brand and fat content works here. I lean toward whole milk ricotta because it has the most flavor, but you do you.
• Fresh peaches—we want ’em to be ripe, but not too ripe. If your peaches feel a little soft, you want to just eat those because they’ll fall apart when grilling if you’re not careful.
• Olive oil—for brushing the peaches
• Balsamic vinegar—we’re making our own reduction, but if you want to purchase one, they’re available online and in most grocery stores these days.

How to make Balsamic Reduction

Pour the balsamic vinegar into a saucepan over medium heat, and simmer until the vinegar reduces by half and is a thicker consistency.

Remove from the heat, and set aside until serving. This step can be done days in advance, as it will keep in your fridge for up to two weeks.

How to Grill Peaches

Preheat the grill (or a grill pan) to 400°F. If you’re using a gas grill, fire half of the burners so the peaches (and crostini!) can cook on indirect heat without getting charred.

Cut the peaches in half, removing the pits. (Don’t fret about the peach skin. We’re leaving it on, and it adds both color and texture.)

When the grill is at temp, brush the peaches with olive oil and place them flesh side down on the grill.

Cover the grill, then rotate the peaches once the flesh gets a good char on it. (This should take 3-5 minutes.)

Remove the peaches from the grill and slice them as they cool.

How to make Ricotta Crostini with Grilled Peaches

Place the sliced baguette on the grates to toast, covering to let the grill work its magic. Give each piece about 1-2 minutes before flipping because we want the crostini to get crispy, but not too crispy or burnt.

Like the peaches, place the slices of bread on indirect heat so they don’t get charred.

Remove the toasted baguette from the grill when they’ve reached the optimal crispness.

Smear the ricotta cheese on the crostni, and top with the grilled peach slices. Drizzle with the balsamic reduction, and enjoy warm.

Erin’s Easy Entertaining Tips

Frequently Asked Questions

Quick tips and tricks to the best ricotta crostini

• Use the right peaches! If your peaches are too ripe, they’ll fall apart on the grill, so be sure they’re a little firm before using them in this recipe.
• Grill the crostini, too. Grill marks add some character to the toast, and
• Don’t leave out the balsamic reduction. If you’re unsure if you want to make this at home, you can purchase a balsamic reduction* (affiliate link) at most grocery stores and online.

Sounds delicious, huh?

Here’s how you can make it at home:

Continue to Content

Yield: 6 servings

Ricotta Crostini with Grilled Peaches

Cook Time: 10 minutes

Total Time: 10 minutes

Ricotta Crostini with Grilled Peaches is a perfect sweet appetizer or dessert for the summertime. Fire up the grill and grill your peaches until the sugars in the fruit caramelizes. Grill the crostini, too. Place the peach slices on top of the cheese, then drizzle with a balsamic vinegar reduction for the final touch. Perfect!

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Ingredients

• 1 baguette or other crusty bread, sliced into 12 rounds
• 1 cup ricotta cheese
• 4 peaches, halved and pitted
• 1 tablespoon extra virgin olive oil
• ¼ cup balsamic vinegar

Instructions

Make the balsamic reduction

1. Pour the balsamic vinegar into a saucepan over medium heat.
2. Simmer until the vinegar reduces by half and is a thicker consistency.
3. Remove from the heat, and set aside until serving.

Make the bruschetta

1. Preheat the grill (or a grill pan) to 400°F. Fire half of the burners so the baguette and peaches can cook on indirect heat without getting charred.
2. Place the sliced baguette on the grates to toast.
3. Brush the peaches with extra virgin olive oil, then place flesh side down on the grill.
4. Cover the grill, then rotate the peaches once the flesh gets a good char on it. (This should take 3-5 minutes, depending.)
5. Remove the toasted baguette from the grill, then the peaches.
6. Slice the peaches as they cool.
7. Smear the ricotta cheese on the baguette.
8. Top the cheese with the peach slices.
9. Drizzle with balsamic vinegar.
10. Repeat until every slice of baguette has been prepared.
11. Enjoy slightly warm!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  2.5 qt. Sauce Pan with Cover
• 
  Lodge Cast Iron Reversible Grill/Griddle Pan
• 
  OXO Stainless-Steel Locking Tongs (12-Inch)

Nutrition Information:

Yield:

12 crostini

Serving Size:

1 crostini
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 196mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 6g

Nutrition facts are an estimate and not guaranteed to be accurate.

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