Sunday, July 28, 2019

Grilled Peach Ricotta Crostini

Stone fruit season is at full swing and and the best thing is that you can have peaches, apricots, plums  and nectarines until early autumn. This crostini screams summer vibes and BBQ season with friends and is the perfect appetiser until the fire gets going. Trust me, once you've tried this recipe, you'll be making these crostini for every occasion. It's a real crowd pleaser and the flavours of juicy peaches, sweet honey, creamy honey and fresh thyme on a crunchy crostini are just perfect. 

I've had these buddies in mind for quite some time and today was the big day. I love crostini and toasts A LOT and I'm always eager to try new combinations. The tart and sweet alternation with a creamy layer in between combines seasonal flavours at its best. So what are you waiting for? Head to your closest farmers market and get all you need. 

For 8 crostini you'll need:
8 slices of ciabatta bread
250g ricotta
1 lemon
2 peaches
good quality olive oil
2 tbsp fresh thyme leaves
2 tbsp honey

Preheat your grill to high heat.

In a medium bowl stir together the ricotta, juice of one lemon and the thyme. Place the bread on a plate and drizzle  with olive oil on both sides of each slice until well covered. Now place the bread on the grill and grill each side for about 2 to 3 minutes. Once they're done set aside and let cool. 

Wash the peaches, slice them and put on the grill for around 2 minutes each side. Once they're done, let cool on a plate. 

Spread the ricotta mixture over the bread and top with peaches. Top the crostini with a few more thyme leaves, then drizzle with honey.


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