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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 105