Showcase the best of summer peaches with this easy Whipped Ricotta Crostini. Just 10 minutes and five ingredients are all you need to whip up this delicious snack.
These Peach Ricotta Crostini will be the only appetizer you need this summer. They are easy to prepare, require just a handful of ingredients, and are bursting with fresh flavor.
Toasted slices of bread are topped with lightly-sweetened ricotta, then topped with juicy peaches and beautiful blueberries. A drizzle of maple syrup and fragrant basil serves as the perfect garnish.
Serve up a light summer meal by pairing these crostini with BLT appetizer cups, BBQ bacon shrimp, chicken pesto pasta salad, zucchini salad with goat cheese, and this 3-ingredient no-bake Oreo cake.
What are crostini?
Crostini means "little toasts" in Italian. Slices of crusty bread are toasted and then topped with a variety of nibbles, such as cheese, meat, jams, and fruit.
Crostini are often made with petite slices of French baguette and served as dainty party bites.
Ingredient notes
- Bread - I use sourdough, but any crusty bread works fine.
- Peaches - Both yellow and white peaches work great.
- Ricotta - I like the richness of whole milk ricotta in this recipe.
- Maple syrup adds a touch of sweetness to the ricotta. Honey can also be used.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Toast the bread.
- Add the ricotta and maple syrup to a small food processor. Blend until smooth.
- Spread each slice of bread with the whipped ricotta. Top with peach slices and blueberries. Drizzle with extra maple syrup. Garnish with basil or mint.
Tips
- Fresh summer fruit is the star of these crostinis. Try adding raspberries instead of blueberries or nectarines in place of peaches.
- If using a skinny loaf of bread, like a French baguette, you will need 10-12 slices instead of 6.
- This recipe can easily be scaled to serve a larger number of guests.
FAQs
The whipped ricotta can be prepared ahead of time. Keep it refrigerated for 1-2 days. It's best to build the crostini right before serving for optimal freshness.
These crostini can be served for a summer breakfast or brunch or as an afternoon snack by the pool. These also make an impressive, but easy appetizer for a summer dinner party.
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Whipped Ricotta Crostini with Peaches
Ingredients
- 6 slices sourdough bread (or other crusty bread)
- ½ cup whole milk ricotta
- 1 tablespoon maple syrup (plus extra for drizzling)
- 1 peach (sliced thin)
- ⅓ cup blueberries
- fresh basil or mint (for garnish)
Instructions
- Toast the bread.
- Add the ricotta and maple syrup to a mini food processor. Blend until combined.
- Spread the whipped ricotta on the bread. Top with sliced peaches and blueberries. Drizzle with maple syrup and garnish with fresh basil or mint leaves.
Notes
- If using a skinny loaf of bread, like a French baguette, you will need 10-12 slices instead of 6.
- The whipped ricotta can be prepared ahead of time. Keep it refrigerated for 1-2 days. It's best to build the crostini right before serving for optimal freshness.
- For a twist, try raspberries and nectarines in place of blueberries and peaches.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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