🍑 Peach Ricotta Crostini
These Peach Ricotta Crostini are ready in 20 minutes. Whipped ricotta goes in a shallow bowl, then warm caramelized peaches, thyme, and a thin honey drizzle. Extra-virgin olive oil toasts the bread. Scoop and eat.
I love how little this asks of you. The peaches only need a few minutes in the pan, and that extra thyme is not optional. 🌿
Jump to Recipe ↓ 🍑
Why You’ll Love This Board 🌿
- 🍑 Ready in 20 minutes
- 🧀 Cool whipped ricotta
- 🔥 Warm caramelized peaches
- 🍯 A thin honey drizzle
- 🌿 Fresh thyme
- 🥖 Toasted bread on the side
- 🍽️ Anti-inflammatory Mediterranean appetizer
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Ricotta, extra-virgin olive oil, stone fruit, and herbs are a Mediterranean snack board. Honey is a finish, not a glaze poured over the whole bowl. The peaches get a short sear so they look like the photo.
Use ripe but firm peaches. Soft fruit collapses in the pan.
Frequently Asked Questions ❓
Can I use canned peaches? 🍑
Fresh is better. If you use canned, drain them well and pat dry so they caramelize.
Do I have to whip the ricotta? 🧀
A 20-second stir with olive oil and lemon is enough. It should look spreadable, like the photo.
Can I assemble individual crostini? 🥖
Yes. Spread ricotta on each toast and top with a peach slice. The photo is the shareable bowl version.
What other fruit works? 🍐
Figs, plums, or pears. Keep the same olive oil, honey, and thyme finish.
🍑 Peach Ricotta Crostini
Ingredients 🛒
- 1½ cups whole-milk ricotta
- 1 tablespoon extra-virgin olive oil, plus more for the bread
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- 2 ripe peaches, sliced
- 1 teaspoon honey, plus 1 tablespoon to drizzle
- 1 teaspoon fresh thyme leaves
- Pinch of black pepper or cinnamon
- 1 baguette, sliced and toasted
Instructions 👩🍳
- Stir the ricotta with 1 tablespoon olive oil, lemon zest, lemon juice, and salt until creamy. Spread it in a shallow bowl.
- Heat a skillet over medium heat with a thin film of olive oil. Add the peach slices and 1 teaspoon honey. Cook 2–3 minutes per side, until golden at the edges.
- Brush the baguette with olive oil and toast until the edges are crisp.
- Fan the warm peaches over the ricotta.
- Drizzle with the remaining honey. Finish with thyme and a pinch of pepper or cinnamon. Serve with the toast.
Nutrition
| Nutrient | Per serving (1/6, with 2 toasts) |
|---|---|
| Calories | 220 |
| Protein | 8g |
| Net carbohydrates | 20g |
| Total carbohydrates | 22g |
| Fiber | 2g |
| Total fat | 11g |
| Sodium | 260mg |
Estimates based on ricotta, peaches, olive oil, honey, and toasted baguette. Exact numbers vary with bread size.
Notes & Tips 💡
- If the ricotta is watery, drain it 10 minutes in a sieve first.
- Extra-virgin olive oil goes in the ricotta and on the toast.
- Honey is a thin drizzle. Too much turns the board into dessert.
- Serve the peaches warm so they contrast with the cool ricotta.
- This is best eaten the hour you make it, while the toast is still crisp.
These Peach Ricotta Crostini are sweet, creamy, and done in 20 minutes. A simple board built on olive oil, ricotta, peaches, and thyme. 🍑🧀
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
