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Ricotta Crostini with Grilled Peaches and Balsamic Reduction Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: Bara
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 12 crostini (serves 6)
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Description

Ricotta Crostini with Grilled Peaches is a delightful summer appetizer or dessert that combines the creamy richness of ricotta cheese with the sweet caramelized flavors of grilled peaches. This easy-to-make recipe features toasted baguette slices topped with grilled peach slices, creamy ricotta, and a balsamic vinegar reduction, garnished with fresh basil for a fresh, aromatic finish.

Ingredients

Bread and Cheese

  • 1 baguette or other crusty bread, sliced into 12 rounds
  • 1 cup ricotta cheese

Fruit and Garnish

  • 4 medium-sized peaches, halved and pitted
  • Fresh basil for garnish

Other Ingredients

  • 1 tablespoon extra virgin olive oil
  • ¼ cup balsamic vinegar

Instructions

  1. Make the balsamic reduction: Pour the balsamic vinegar into a saucepan over medium heat. Allow it to simmer gently until the vinegar reduces by half and thickens to a syrupy consistency. Remove from heat and set aside to cool until serving.
  2. Preheat the grill: Heat your grill or grill pan to 400°F. Turn off half of the burners to create an indirect heat zone suitable for gently grilling the peaches and toasting the bread without burning.
  3. Grill the baguette slices: Place the sliced baguette rounds directly on the grill grates over indirect heat to toast. Grill until they develop a crispy, golden exterior.
  4. Prepare and grill the peaches: Brush the peach halves with extra virgin olive oil, then place them flesh side down on the hot grill grates. Cover the grill and allow the peaches to cook, turning once after 3-5 minutes when a nice char forms. Remove the peaches from the grill and let them cool slightly before slicing.
  5. Assemble the crostini: Spread a generous layer of ricotta cheese on each toasted baguette slice. Top with slices of the grilled peaches.
  6. Finish and garnish: Drizzle each crostini with the prepared balsamic reduction and garnish with fresh basil leaves. Serve warm for the best flavor.

Notes

  • You can substitute homemade balsamic reduction with store-bought balsamic glaze to save time.
  • Choose ripe but firm peaches to ensure they hold their shape on the grill and provide the best texture.
  • If you don’t have a grill, use a grill pan or broiler set on high to achieve similar charring and caramelization.

Find it online: https://yumbara.com/ricotta-crostini-with-grilled-peaches-and-balsamic-reduction-recipe/