Grilled Peach And Ricotta Crostini Food

GRILLED PEACH AND RICOTTA CROSTINI

Grilled Peach and Ricotta Crostini image

Grill up some summer peach and ricotta crostini appetizer bites in under 30 minutes. This dish is elegant and perfect for entertaining, without much effort on your part.

Provided by Jessica Mode

Time 26m

Number Of Ingredients 11

Ingredients

15 ounces ricotta cheese
2 cloves garlic (finely minced)
1 tablespoon freshly grated lemon peel
juice of 1 lemon ((about 3 tablespoons))
3/4 teaspoons Morton kosher salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
1 baguette (sliced into 3/4 inch thick rounds)
4 ripe peaches (pitted and sliced 1/2 inch thick)
6 tablespoons extra virgin olive oil (divided)
fresh basil (chiffonade (cut into long, thin strips))
balsamic glaze (for garnish)

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.

Nutrition Facts : Calories 300 kcal, Carbohydrate 25 g, Protein 10 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 466 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 12 g, ServingSize 1 serving

GRILLED PEACH AND RICOTTA CROSTINI

Grilled Peach and Ricotta Crostini image

Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!

Provided by Jlopez

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 16

Number Of Ingredients 11

Ingredients

1 baguette, cut diagonally into 1/2-inch slices
1 tablespoon good-quality extra-virgin olive oil
1 pinch kosher salt
1 cup whole-milk ricotta cheese
1 ½ tablespoons real maple syrup
1 lemon, zested
1 teaspoon coarse kosher salt
2 fresh peaches
5 thin slices prosciutto, or more if needed
6 leaves basil, cut chiffonade style
2 tablespoons maple syrup, or as needed

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.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 17.2 g, Cholesterol 6.4 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 344.9 mg, Sugar 3.9 g

PEACH, PROSCIUTTO & RICOTTA CROSTINI

Peach, Prosciutto & Ricotta Crostini image

Provided by Bon Appétit Test Kitchen

Yield Makes 12 servings

Number Of Ingredients 6

Ingredients

12 slices ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices of prosciutto
Honey

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.

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