Grilled Peach And Ricotta Crostini Food

GRILLED PEACH AND RICOTTA CROSTINI

Steps:

• Preheat a gas grill to medium-high heat (400°F).
• Add ricotta, garlic, lemon peel, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a medium sized mixing bowl and stir until well combined. Cover the mixing bowl and set aside in the refrigerator for later use.
• Toss baguette rounds in 4 tablespoons of olive oil, then season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss peach slices in the remaining 2 tablespoons of olive oil. Place the baguette rounds and peach slices on a metal baking sheet for easy transportation out to the grill.
• Cook the baguette rounds covered over direct heat for 1 - 2 minutes on each side, or until golden brown with grill marks.
• Cook the peach slices covered over direct heat for 2 - 4 minutes on each side, or until they become cooked through and soften. Use a metal spatula when flipping the cooked peaches and be delicate so they do not fall apart.
• Lay the baguette rounds on a serving tray or platter and top each slice with 1 tablespoon of the ricotta mixture. Next, lay a slice of peach on top and garnish with a piece of basil. Drizzle balsamic glaze over each crostini. Serve immediately.

GRILLED PEACH AND RICOTTA CROSTINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
• Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
• Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
• Preheat a panini grill to 420 degrees F (215 degrees C).
• Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
• Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
• Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

PEACH, PROSCIUTTO & RICOTTA CROSTINI

Steps:

• Grill bread slices.
• Halve, pit, and thinly slice peach.
• Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.