Breakfast/Brunch and Breads / Sides & Salads / Snacks
Peach, Tomato and Ricotta Crostini Recipe
Servings
2
Ingredients
- 4 slices or ciabatta or sourdough bread
- Olive oil for the bread
- About ¾ cup fresh ricotta (preferably sheep's milk)
- 1 ripe peach
- 1 ripe tomato
- Drizzle of honey
- Freshly ground black pepper
- Coarse sea salt (I like Maldon)
Instructions
- 1
Brush the bread slices with olive oil.
- 2
Preheat the grill and grill the bread slices on each side for 2-3 minutes.
- 3
Spoon about 2-3 tablespoon ricotta onto each toast.
- 4
Halve, pit, and thinly slice peach. Slice the tomato.
- 5
Layer with peaches and tomato slices.
- 6
Drizzle with honey and sprinke with pepper and coarse salt.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days.
- Can I Freeze This?
- Yes! Most breakfast items freeze well. Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the toaster oven or microwave.
- Make Ahead Tip
- This is perfect for meal prep. Make a batch on the weekend and enjoy quick, delicious breakfasts all week long.
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Frequently Asked Questions
How do I make Peach, Tomato and Ricotta Crostini?
This Peach, Tomato and Ricotta Crostini recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this peach, tomato and ricotta crostini recipe make?
This recipe makes 2 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this peach, tomato and ricotta crostini?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.