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Peach, Pecan, and Ricotta Crostini with Honey and Basil on white plate
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5 from 1 vote

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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Keyword: Peach, Pecan, Ricotta Crostini with Honey and Basil
Servings: 10
Calories: 303kcal


  • 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.


Calories: 303kcal | Carbohydrates: 40g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 226mg | Potassium: 163mg | Fiber: 1g | Sugar: 17g | Vitamin A: 205IU | Vitamin C: 2.1mg | Calcium: 75mg | Iron: 1.9mg