Ricotta Crostini with Grilled Peaches
Ricotta Crostini with Grilled Peaches is a perfect sweet appetizer or dessert for the summertime. Fire up the grill and grill your peaches until the sugars in the fruit caramelizes. Grill the crostini, too. Place the peach slices on top of the cheese, then drizzle with a balsamic vinegar reduction for the final touch. Perfect!
Servings 6 servings
Calories 146kcal
Ingredients
- 1 baguette or other crusty bread sliced into 12 rounds
- 1 cup ricotta cheese
- 4 peaches medium-sized, halved and pitted
- 1 tablespoon extra virgin olive oil
- ¼ cup balsamic vinegar
- Fresh basil for garnish
Instructions
Make the balsamic reduction
- Pour the balsamic vinegar into a saucepan over medium heat.
- Simmer until the vinegar reduces by half and is a thicker consistency.
- Remove from the heat, and set aside until serving.
Make the bruschetta
- Preheat the grill (or a grill pan) to 400°F. Fire half of the burners so the baguette and peaches can cook on indirect heat without getting charred.
- Place the sliced baguette on the grates to toast.
- Brush the peaches with extra virgin olive oil, then place flesh side down on the grill.
- Cover the grill, then rotate the peaches once the flesh gets a good char on it. (This should take 3-5 minutes, depending.)
- Remove the toasted baguette from the grill, then the peaches.
- Slice the peaches as they cool.
- Smear the ricotta cheese on the baguette.
- Top the cheese with the peach slices.
- Drizzle with balsamic vinegar and add a leaf or two of fresh basil for garnish.
- Repeat until every slice of baguette has been prepared.
- Enjoy slightly warm!
Notes
You can use a balsamic reduction from the store if you don't want to make your own.
Nutrition
Serving: 1crostini | Calories: 146kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 196mg | Fiber: 2g | Sugar: 7g
