Peach, Basil and Ricotta Crostini

I love a good appetizer. In fact, appetizers might just be the best part of any and every meal for me – I could make a meal entirely out of apps. So of course, I love anything on a crostini.

I’ve been feeling inspired to make a crostini creation lately – in part because of Love & Lemons’ Fig, Feta and Mint Crostini and Chrissy Teigen’s “Sh*t on Toast” section of Cravings – and also because it’s a super easy vehicle for cheese.


I mean, how easy and gorgeous is this?

I found some edible flowers during a shopping trip to Whole Foods last week, and took it as a sign. (Side note: edible flowers taste just like you would expect a flower to, so don’t set the bar too high). It’s also important to note that there are two kinds of cheese present in this appetizer: ricotta and feta. Plus, with peaches now in season, this recipe is a great excuse to get your fill!

You’ll need:
  • one sliced baguette, toasted; or a bag of pre-toasted crostini slices
  • two fresh peaches
  • one cup part skim ricotta cheese
  • 1/2 cup crumbled feta cheese
  • one bunch basil
  • zest of 1 lemon, optional
  • sea salt and pepper
  • edible flowers (optional, but so fun)
Step-by-step directions:

Place crostini slices on your desired serving board.


Add ricotta to each crostini and top with a sprinkle of feta cheese.


Get the basil leaves into position.


Top with sliced peaches.


Using a microplane or grater, zest a lemon over top.


Finally, add S+P, and decorate with edible flowers if desired!

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