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Peach, Pecan, and Ricotta Crostini with Honey and Basil tastes like Summer should, all in one bite.
If you are that person like me who patiently waits for the local peaches to FINALLY come in season, this is the recipe for you.
There is absolutely nothing like that perfectly ripe, succulent and sweet, juice dribbling down your chin peach. When you take that little slice of summer perfection and place it on creamy ricotta which has been spread on a crisp crostini, dizzle with honey, sprinkle with toasted pecans, and garnish with fresh basil……oh my!
This appetizer is quick and easy enough for a weeknight barbecue with the family, but sophisticated enough for almost any entertaining occasion.
Start by toasting the pecans and slices of a french banquette cut thin and brushed with olive oil. In the summer, I do this in a toaster oven.
Do make sure to toast the pecans. Toasted nuts have so much more flavor and complexity then the raw version and it is very easy to do.
Spread ricotta, or goat cheese is also great, on the toasted bread slices. Top with a thin slice of a ripe peach. This is an instance where a very ripe and juicy peach is especially delicious.
Drizzle the crostini with honey. Garnish with thin slivers of fresh basil, salt, and fresh cracked pepper. Yes, salt and pepper. Trust me!
If you love my Peach, Pecan, and Ricotta Crostini with Honey and Basil, leave me a comment below. I’d love to hear from you!
Also, make sure to try Grilled Goat Cheese Bruschetta for another fantastic summer appetizer.
Peach, Pecan, and Ricotta Crostini with Honey and Basil
When you take that little slice of summer peach perfection and place it on creamy ricotta which has been spread on a crisp crostini, drizzle with honey, sprinkle with toasted pecans, and garnish with fresh basil......oh my!
- 1 french baugette
- 1/4 cup olive oil
- 1 cup ricotta
- 2 peaches thinnly sliced
- 1/2 cup honey
- 1/2 cup toasted pecans
- 6 leaves fresh basil thinnly sliced
- corse kosher or flake sea salt and fresh ground pepper
Preheat oven to 400 degrees
Slice french baugette into 1/4-1/3" slices.
Brush both sides with olive oil.
Toast baugette slices on a cookie sheet for 5-7 minutes to reach desired degree of crispness.
Place pecans on a cookie sheet and bake for 5-7 minutes until fragrant but not burnt.
Let pecans cool slightly and roughly chop.
Spread about 1 tablespoon of ricotta on a toasted crostini. For wider slices, adjust ricotta as desired.
Top ricotta with a preach slice, drizzle of honey, a sprinkle of pecans, and the sliced basil.
Garnish with coarse or flake finishing salt and fresh ground pepper.