Peach Basil Crostini Recipe

The first time I made these Peach Basil Crostini, it was on a whim for a last-minute backyard get-together. The sun was setting, casting a warm, golden glow over everything, and I needed an appetizer that felt special but didn’t require hours in a hot kitchen. I had a basket of perfectly ripe peaches on the counter, their fragrance filling the air, and a pot of basil thriving on the windowsill. The combination just clicked in my mind. I quickly toasted some baguette slices, whipped up some creamy ricotta, and assembled these little bites of sunshine. When I brought the platter out, the vibrant colors alone—the warm orange of the peaches against the creamy white cheese and speckled with bright green basil—drew everyone in. The initial silence, followed by a collective chorus of “Wow, what is this?”, was all the confirmation I needed. It became the undisputed star of the evening. The simple magic of pairing sweet, juicy fruit with fresh, peppery herbs, creamy cheese, and a tangy balsamic drizzle on a perfectly crisp piece of bread is something truly special. It’s the kind of recipe that tastes like summer, feels effortlessly elegant, and has since become my signature dish for any gathering, big or small. It’s more than just an appetizer; it’s a conversation starter and a guaranteed crowd-pleaser that proves the most memorable dishes are often the simplest.

Ingredients

• French Baguette: 1 loaf, sliced into ½-inch thick rounds. This forms the crisp, sturdy base for our toppings.
• Extra Virgin Olive Oil: ¼ cup, plus more for drizzling. Choose a good quality oil as its fruity flavor will shine through.
• Garlic: 1-2 cloves, peeled and left whole. For rubbing on the toasted bread to impart a subtle, aromatic flavor.
• Whole Milk Ricotta Cheese: 1 ½ cups. Using whole milk ricotta ensures a richer, creamier texture.
• Fresh Peaches: 2-3 large, ripe but firm peaches. The star of the show; they should be fragrant and yield slightly to pressure but not be mushy.
• Fresh Basil: ½ cup of leaves, loosely packed. This provides a fresh, peppery, and aromatic counterpoint to the sweet peaches.
• Balsamic Glaze: ¼ cup. A thick, syrupy reduction of balsamic vinegar that adds a sweet and tangy finish. You can buy this pre-made or make your own.
• Honey or Maple Syrup: 1 tablespoon (optional). To add a touch more sweetness to the ricotta or peaches if needed.
• Sea Salt: To taste. Enhances all the flavors and balances the sweetness.
• Freshly Ground Black Pepper: To taste. Adds a subtle touch of spice and complexity.

Instructions

1. Prepare the Crostini Base: Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush both sides of each slice lightly with extra virgin olive oil. Bake for 10-15 minutes, flipping halfway through, until they are golden brown and crisp. The ideal crostini is crunchy on the outside but still has a slight chew in the center.
2. Infuse with Garlic: As soon as you remove the toasted baguette slices from the oven, take a whole, peeled garlic clove and gently rub its cut side over the warm, rough surface of each toast. The heat from the bread will melt the garlic just enough to release its essential oils, infusing each bite with a wonderful, subtle garlic aroma without being overpowering. Set the toasts aside to cool completely.
3. Whip the Ricotta: While the toasts are cooling, place the whole milk ricotta cheese in a medium-sized bowl. Add a pinch of sea salt and freshly ground black pepper. Using a whisk or a hand mixer, whip the ricotta for 1-2 minutes until it becomes light, airy, and smooth. This step transforms the texture from grainy to luxuriously creamy. For an extra layer of flavor, you can whip in a tablespoon of olive oil or a teaspoon of lemon zest.
4. Prepare the Peaches and Basil: Wash and dry the peaches thoroughly. Slice them in half and remove the pits. Cut the peaches into small, bite-sized cubes (about ¼ to ½ inch). Place the diced peaches in a separate bowl. For the basil, stack several leaves on top of each other, roll them tightly like a cigar, and then slice thinly across the roll. This technique is called a chiffonade and creates beautiful, delicate ribbons of basil. Add the basil chiffonade to the bowl with the peaches. Gently toss to combine. If your peaches aren’t perfectly sweet, you can add a drizzle of honey or maple syrup here and toss again.
5. Assemble the Crostini: Now for the fun part! Take a cooled crostini toast. Spread a generous layer of the whipped ricotta cheese evenly over the surface. Use the back of a spoon to create a nice, smooth base.
6. Add the Topping: Spoon a small mound of the peach and basil mixture on top of the ricotta. Be generous, but don’t overload it so much that the toppings fall off easily.
7. Finishing Touches: Arrange the assembled crostini on a large platter or wooden board. Just before serving, drizzle the balsamic glaze over all the crostini in a zig-zag pattern. Finish with an extra crack of black pepper and a final, light drizzle of high-quality extra virgin olive oil if desired. Serve immediately for the best texture and flavor.

Nutrition Facts

• Servings: This recipe yields approximately 24-30 crostini.
• Calories per serving (1 crostini): Approximately 85-105 kcal.
• Carbohydrates: The primary source of energy, coming mainly from the baguette and the natural sugars in the peaches and balsamic glaze.
• Protein: Provided by the creamy ricotta cheese, contributing to satiety and muscle maintenance.
• Healthy Fats: Sourced from the high-quality extra virgin olive oil and the whole milk ricotta, which are important for nutrient absorption.
• Vitamin C: Abundantly found in fresh peaches, this antioxidant helps support a healthy immune system.
• Fiber: The baguette (especially if whole wheat is used) and peaches provide dietary fiber, which is essential for digestive health.

Preparation Time

This elegant appetizer comes together surprisingly quickly, making it perfect for both planned parties and impromptu guests.

• Prep Time: 15 minutes (slicing bread, chopping peaches and basil, whipping ricotta).
• Cook Time: 10-15 minutes (toasting the baguette).
• Total Time: Approximately 25-30 minutes.

How to Serve

Presentation is key to making this simple appetizer feel truly special. Here are some ideas for serving your Peach Basil Crostini:

• On a Rustic Wooden Board: Arrange the crostini on a large wooden cutting board or cheese board. This gives a rustic, farm-to-table feel that complements the ingredients perfectly.
• On a Sleek White Platter: For a more modern and elegant look, line them up neatly on a long, rectangular white platter. The vibrant colors of the peach and basil will pop beautifully against the white background.
• Family-Style “DIY” Bar: For a more interactive and casual gathering, set up a crostini bar.
  • Place the bowl of garlic-rubbed toasts in a basket.
  • Have the whipped ricotta and the peach-basil mixture in separate bowls.
  • Keep the balsamic glaze in a small pitcher or bottle for drizzling.
  • This allows guests to assemble their own, ensuring every crostini is perfectly fresh and crisp when they eat it.
• Garnish Generously:
  • Before serving, sprinkle some extra fresh basil ribbons over the entire platter.
  • A few small, whole basil leaves tucked in between the crostini can add a lovely touch of green.
  • Consider adding a sprinkle of flaky sea salt (like Maldon) for a final crunch and flavor burst.
• Wine Pairing:
  • White Wine: Serve with a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio. The acidity cuts through the richness of the ricotta and complements the fruitiness of the peaches.
  • Rosé: A dry Provence-style rosé is a perfect summer pairing, matching the dish’s light and refreshing character.
  • Sparkling Wine: For a celebratory feel, serve with Prosecco or Champagne. The bubbles provide a delightful contrast to the creamy and crisp textures.

Additional Tips

1. Choose the Perfect Peaches: The success of this recipe hinges on the quality of your peaches. Look for fruit that is fragrant and gives just slightly when you press it gently. Avoid rock-hard peaches, as they lack flavor and sweetness. Conversely, overly ripe or mushy peaches will release too much water and can make your crostini soggy. If you can only find white peaches, they work beautifully too!
2. Don’t Skip the Garlic Rub: It may seem like a small, skippable step, but rubbing the warm toast with a raw garlic clove is a game-changer. It imparts a gentle, fragrant garlic essence that perfumes the entire crostini without the harsh bite of raw minced garlic. It’s a classic Italian technique for a reason.
3. Elevate Your Ricotta: Whipping the ricotta is essential for a light, cloud-like texture. To take it to the next level, consider adding a teaspoon of fresh lemon zest or a tablespoon of finely grated Parmesan cheese into the ricotta before whipping. This adds a bright, citrusy note or a savory, umami depth that is simply divine.
4. Try Grilling the Peaches: For a smoky, caramelized flavor, try grilling the peaches instead of using them raw. Cut the peaches in half, remove the pit, and brush the cut sides with a little olive oil. Grill them cut-side down on a medium-hot grill for 2-3 minutes, or until you have nice char marks. Let them cool slightly before dicing. This adds incredible depth and complexity.
5. Make Your Own Balsamic Glaze: While store-bought glaze is convenient, making your own is incredibly simple and often more flavorful. Simply pour 1 cup of good-quality balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the vinegar has reduced by about half and is thick enough to coat the back of a spoon. It will thicken more as it cools.
6. Strategic Make-Ahead Plan: You can prepare all the components ahead of time to make assembly a breeze. The baguette slices can be toasted and stored in an airtight container at room temperature for up to two days. The ricotta can be whipped and kept in the fridge. The peaches can be diced a few hours ahead, but for best results, wait to mix them with the basil until just before serving to keep the herb vibrant and green. Assemble right before your guests arrive.
7. Experiment with Herbs: Basil is a classic pairing with peaches, but don’t be afraid to experiment. Fresh mint would offer a cool, refreshing twist that is equally delicious. A small amount of fresh thyme or even lemon verbena could also provide a unique and sophisticated flavor profile.
8. Bread Variations: While a classic French baguette is the standard, this recipe is versatile. Try using slices from a rustic Italian ciabatta, a crusty sourdough loaf for a tangy note, or even a whole-grain bread for an earthier flavor and more fiber. Ensure whatever bread you choose is sturdy enough to hold the toppings without becoming limp.

FAQ Section

1. Can I use canned or frozen peaches for this recipe?
While fresh, in-season peaches will always provide the best flavor and texture, you can use canned or frozen peaches in a pinch. If using canned peaches, choose those packed in juice rather than heavy syrup. Drain them very well and pat them completely dry with a paper towel to remove excess moisture before dicing. If using frozen peaches, thaw them completely and, most importantly, drain off all the excess liquid and pat them dry. The texture may be slightly softer than fresh, but they will still be delicious.

2. How do I prevent my crostini from getting soggy?
The key to preventing soggy crostini is timing and creating a barrier. First, ensure your bread is toasted until it’s very crisp, as this creates a less porous surface. Second, the layer of whipped ricotta acts as a delicious moisture barrier between the juicy peaches and the crisp bread. Finally, the most important rule is to assemble the crostini as close to serving time as possible. If they sit for too long with the toppings, the bread will inevitably start to soften.

3. What can I use instead of ricotta cheese?
If you’re not a fan of ricotta or don’t have any on hand, there are several excellent substitutes. Creamy goat cheese (chèvre) offers a tangy, more assertive flavor that pairs wonderfully with peaches. Mascarpone cheese is a richer, more decadent option that is incredibly smooth. For a truly luxurious treat, you could use fresh burrata—simply tear it open and spread the creamy interior on the toast before topping with the peaches.

4. Can this peach crostini recipe be made gluten-free?
Absolutely! This recipe is very easy to adapt for a gluten-free diet. Simply substitute the French baguette with your favorite gluten-free baguette or crusty bread. Toast the gluten-free bread slices just as you would the regular baguette, keeping an eye on them as they may toast faster. All other ingredients in the recipe are naturally gluten-free.

5. How far in advance can I make these for a party?
You can do most of the prep work in advance. The bread can be toasted, rubbed with garlic, and stored in an airtight container for up to 2 days. The ricotta can be whipped and stored in a sealed container in the refrigerator for up to 24 hours. You can even dice the peaches a few hours ahead and store them in the fridge. However, for optimal freshness, color, and texture, you should only mix the peaches with the basil and assemble the crostini right before serving (no more than 30-60 minutes before guests eat them).

6. My peaches are not very sweet. What can I do to enhance their flavor?
If you find your peaches are a bit lackluster, you can easily sweeten them up. After dicing the peaches, place them in a bowl and toss them with a tablespoon of honey, maple syrup, or even just a teaspoon or two of granulated sugar. Let them sit for about 15-20 minutes. This process, called maceration, will draw out the natural juices and sweeten the fruit, making them more flavorful and delicious.

7. Can I add a protein to this crostini to make it more substantial?
Yes, this crostini is a perfect canvas for adding a savory protein. A classic and delicious addition is a thin slice of prosciutto draped over the ricotta before adding the peaches. The salty, savory flavor of the prosciutto is a fantastic contrast to the sweet fruit. Thinly sliced ham, crispy pancetta, or even some shredded grilled chicken would also be wonderful additions.

8. What does “chiffonade” mean and is there an easier way to cut the basil?
“Chiffonade” is a French culinary term for a cutting technique that results in long, thin strips or ribbons of leafy greens or herbs. To do it, you stack the basil leaves, roll them tightly, and then slice across the roll. It looks elegant and distributes the herb’s flavor well. If that seems too fussy, you can simply tear the basil leaves into small, rustic pieces with your hands or give them a rough chop. The flavor will be just as lovely.

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