Grilled Peach and Ricotta
Crispy baguette slices layered with lemony ricotta, sweet grilled peaches, fresh basil, and a drizzle of balsamic glaze. A quick and elegant appetizer ready in under 30 minutes!
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.
