Steps to Prepare Ricotta Recette

Grilled Peach And Ricotta Crostini

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Recipe Summary Grilled Peach And Ricotta Crostini

Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!

Ingredients | Ricotta Recette

1 baguette, cut diagonally into 1/2-inch slices

1 tablespoon good-quality extra-virgin olive oil

1 pinch kosher salt

1 cup whole-milk ricotta cheese

1 ½ tablespoons real maple syrup

1 lemon, zested

1 teaspoon coarse kosher salt

2 fresh peaches

5 thin slices prosciutto, or more if needed

6 leaves basil, cut chiffonade style

2 tablespoons maple syrup, or as needed

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.

Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.

Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.

Preheat a panini grill to 420 degrees F (215 degrees C).

Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.

Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.

Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

Info | Ricotta Recette

prep: 10 mins cook: 10 mins total: 20 mins Servings: 16 Yield: 16 crostini

TAG : Grilled Peach And Ricotta Crostini

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