These grilled peach and ricotta crostini are a vibrant blend of creamy, sweet, and savory flavors, perfect for entertaining or a quick summer snack.
With protein-rich ricotta, heart-healthy olive oil, and fiber from peaches and whole-grain bread, this dish is both nourishing and delicious.
It’s light yet satisfying, comes together in under 30 minutes, and makes an elegant appetizer that feels gourmet without extra effort.
Grilled Peach and Ricotta
Equipment
- 1 Gas grill (or charcoal grill)
- 1 medium mixing bowl
- 1 Metal baking sheet
- 1 Metal spatula
- 1 sharp knife
- 1 cutting board
Ingredients
- 15 oz ricotta cheese
- 2 cloves garlic finely minced
- 1 tbsp lemon zest freshly grated
- 3 tbsp lemon juice about 1 lemon
- ¾ tsp kosher salt divided
- ½ tsp black pepper divided
- 1 baguette sliced into ¾-inch rounds
- 4 ripe peaches pitted and sliced ½-inch thick
- 6 tbsp extra virgin olive oil divided
- Fresh basil leaves cut into thin strips
- Balsamic glaze for drizzling
Instructions
- Preheat and Prepare the Grill: Begin by preheating your gas grill to medium-high heat, aiming for about 400°F (200°C). Allow at least 15–20 minutes for the grates to heat up fully; this ensures even cooking and prevents sticking. While waiting, use a grill brush to thoroughly clean the grates. A clean grill not only gives better grill marks but also prevents unwanted flavors from clinging to your food.
- Mix the Lemony Ricotta Spread: In a medium mixing bowl, combine the ricotta cheese, minced garlic, freshly grated lemon zest, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Use a spatula or spoon to stir until the mixture becomes creamy, smooth, and well-blended. This tangy, garlicky ricotta mixture will be the flavorful base of your crostini. Cover the bowl and refrigerate until it’s time to assemble, allowing the flavors to meld.
- Season the Bread and Peaches: Place the baguette slices in a large bowl or tray and drizzle with 4 tablespoons of olive oil. Toss gently to coat each slice evenly, then season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Next, add the peach slices to a separate bowl and drizzle with the remaining 2 tablespoons of olive oil, making sure all sides are lightly coated. This step not only enhances flavor but also prevents sticking to the grill.
- Grill the Baguette Slices: Transfer the prepared bread slices to the hot grill. Cook them directly over the heat, covering the grill, for 1–2 minutes per side, or until they turn golden brown and develop beautiful charred grill marks. Be careful not to overcook, as they can burn quickly. Once done, transfer them to a platter and set aside. The crostini should be crisp on the outside but still slightly soft inside.
- Grill the Peach Slices: Next, carefully arrange the peach slices on the grill. Cover and cook for about 2–4 minutes per side, depending on their ripeness and thickness. The goal is to soften them slightly while achieving caramelized grill marks. Use a metal spatula to flip the peaches gently—be patient and delicate, as they can tear or fall apart if moved too quickly. Remove from the grill once tender and lightly charred.
- Assemble the Crostini Bites: Lay out the grilled baguette slices on a serving platter. Spoon about 1 tablespoon of the ricotta mixture onto each slice, spreading it evenly across the surface. Top with a warm, juicy grilled peach slice, letting the sweet fruit contrast with the creamy ricotta.
- Garnish and Finish with Flair: To finish, sprinkle each crostini with a few thin strips of fresh basil for color and freshness. Then, drizzle a small amount of balsamic glaze over the top for a glossy, tangy-sweet finish. Serve immediately while the bread is still crisp and the peaches are slightly warm.
- Serve and Enjoy: Arrange the crostini neatly on a platter for an eye-catching presentation. These bites are best enjoyed fresh off the grill, but you can prepare the ricotta mixture ahead of time for convenience. Each bite offers a perfect balance of creamy, sweet, savory, and tangy flavors—making them an ideal appetizer for gatherings, parties, or a light summer snack.
Notes
- Clean grill grates before cooking to avoid sticking and unwanted flavors.
- Always preheat the grill for at least 15 minutes to ensure even cooking.
- Use ripe but firm peaches—overripe ones may fall apart on the grill.
- The ricotta mixture can be made several hours in advance and kept refrigerated.
- Drizzle balsamic glaze sparingly; a little goes a long way for flavor and presentation.
- Crostini are best served fresh, but you can grill the bread and peaches slightly ahead of time.
Chef’s Secrets for Perfect Crostini
The success of this dish depends on balancing textures and flavors.
Choose a fresh baguette that crisps beautifully on the grill but still retains a soft interior.
For peaches, select fruit that is ripe but still slightly firm—this ensures they caramelize without becoming mushy.
When grilling, avoid pressing down on the peaches or bread, as it can cause loss of juices or flattening.
For the ricotta spread, whipping it lightly before adding lemon juice and zest gives an airy texture that feels extra luxurious.
And don’t skip the fresh basil—it brightens up the entire bite.
Serving Suggestions to Impress Guests
These crostini shine as an elegant appetizer, but they’re versatile enough to be enjoyed in many ways.
Serve them as a starter for summer barbecues, garden parties, or casual family dinners.
They pair wonderfully with sparkling wine, crisp rosé, or even a chilled white sangria.
For a heartier spread, consider arranging them alongside a charcuterie board with prosciutto, olives, and nuts.
You can even make smaller, bite-sized versions for cocktail parties or upscale gatherings.
Their sweet-savory flavor makes them a crowd-pleaser in almost any setting.
Storage Tips for Best Freshness
While crostini are best eaten immediately after assembly, parts of the recipe can be made ahead.
The ricotta mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Grilled bread can be kept at room temperature for a few hours, then refreshed in a hot oven before serving.
Grilled peaches should be enjoyed fresh, but if necessary, store them in the refrigerator for up to 24 hours in a sealed container and gently reheat before use.
Avoid assembling the crostini in advance, as the bread will become soggy.
Frequently Asked Questions
1. Can I use another fruit instead of peaches?
Yes! Nectarines, plums, or even figs make excellent substitutes. The key is choosing fruits that caramelize well and balance with ricotta’s creaminess.
2. Can I make this recipe without a grill?
Absolutely. You can use a stovetop grill pan or even toast the bread and peaches under a broiler. While the flavor won’t be identical, you’ll still achieve a delightful charred taste.
3. How do I keep the bread from burning?
Keep a close eye on the baguette slices, as they cook quickly. Grill over medium-high heat but avoid direct flames. Turning them after just 1–2 minutes per side usually ensures golden, crispy results.
4. What type of ricotta works best?
Whole-milk ricotta delivers the creamiest texture and richest flavor. However, if you prefer a lighter option, part-skim ricotta works as well. For a more decadent version, try homemade ricotta.
5. Can I make these crostini for meal prep?
Crostini don’t store well once assembled, but you can prepare components in advance. Make the ricotta mixture a day ahead, slice and store the peaches, and pre-slice the baguette. Assemble just before serving for best results.
