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close up side view of peaches and ricotta on crostini.
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5 from 1 vote

Whipped Ricotta Crostini with Peaches

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.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 125kcal
Author: Abbey McDermott

Equipment

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

Bread:  If using a skinny loaf of bread, like a French baguette, you will need 10-12 slices instead of 6.
Ricotta:  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. 
Variation:  For a twist, try raspberries and nectarines in place of blueberries and peaches.

Nutrition

Calories: 125kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 170mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg