Roasted Peach Crostini Grilled ciabatta bread topped with lemon ricotta, roasted peaches, prosciutto, arugula and drizzled with a balsamic glaze. Remove to paper towels to cool. Sweet and salty, tangy and creamy, just the right combination of flavors for a light summer appetizer and to enjoy with a glass of wine! One of the surprising flavors of this crostini is the subtle garlic flavor. Remove from heat and set aside. Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. When it's time to make the crostini, preheat the oven to 350˚F. Peach and Honey Whipped Ricotta Crostini - Scrambled and ... Place the whole loaf of Pain Paillasse bread on a baking sheet and bake for 10 minutes. As the juices are released and the peaches wilt, the mixture will begin to thicken. After all, you want the roof of your mouth to stay intact. Heat a large skillet over medium heat. Satsuma Vermouth Gin Martini. Grill baguette slices: Brush top of slices with olive oil. All you need for this recipe is a baguette, peaches, a garlic clove, goat cheese, cream cheese, basil, olive oil, and balsamic glaze. Grilled Peach and Ricotta Crostini Recipe | Allrecipes Roasted Peach Crostini with Burrata, Prosciutto, and Basil ... Preheat the oven to 350 degrees F. Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15. Allow to rest in the refrigerator while other ingredients cook. It is perfect for either occasion. Allow bread to cool completely, then spread each piece with 2 tablespoons of ricotta, top with 2 tablespoons of chopped peaches, and drizzle with honey. Lay bread slices flat on a baking sheet and spray (or brush) with oil. Heat the oven to 400 degrees F. Spread the prosciutto on a parchment-lined cookie sheet and toast for about 10 minutes, until the prosciutto is crisp and slightly browned. Peach, Prosciutto and Ricotta Crostini Recipe by Rivertree ... Peach, Prosciutto & Ricotta Crostini Recipe | Bon Appétit Drizzle each with honey . One of the surprising flavors of this crostini is the subtle garlic flavor. Taste and add more salt, pepper or lemon as desired. Peach Crostini - Inspired Epicurean Instructions. Start by slicing your fresh peaches in half and removing the pit. 1. Simple and quick! Heat a barbecue grill plate or chargrill on medium-high. Grill bread on one side for 1 minute, then flip and grill for an . All you need for this recipe is a baguette, peaches, a garlic clove, goat cheese, cream cheese, basil, olive oil, and balsamic glaze. Arrange bread slices in a single layer. Toast slices of baguette at 375° for 6 to 8 minutes. Set the uncooked pie dough onto the baking sheet. 5 from 8 votes Print Recipe Rate Recipe Pin Recipe Ingredients 16 baguette slices 2 tablespoons olive oil 4 ounces thinly sliced pancetta 1 cup whole milk ricotta 1 tablespoon honey 2 large peaches, thinly sliced 1/4 cup balsamic glaze 1/4 cup thinly sliced basil Enjoy!Check out our Instagram for mouth-watering food videos and photos:https://. Add the herbs, lemon juice, lemon zest and pulse again. Preheat grill to 400 degrees. 4. Using a circular cookie or biscuit cutter, cut one round from each slice of bread. Peach & Prosciutto Crostini. Gradually add ice water, tossing with a fork until dough holds together when pressed. Tear prosciutto in half lengthways. Grill 2-5 minutes per side, depending on strength of fire. Let cool completely. Bake until golden brown, approximately 15-20 minutes and turning crostini over once during the baking). Remove from oven and spread goat cheese on each bread slice. Cut peaches into 1/4 inch thick slices. Step 2. Place on a baking sheet. Preheat oven to 400 degrees. Grill the bread until lightly charred, 1 to 2 minutes per side. I found this recipe searching for a savory way to use peaches. Sauté the peaches in butter. Immediately stir to coat ingredients with sugar. Grill until toasted, flipping halfway through to toast both sides. Preheat oven to 425 degrees. They should be crispy on the outside but still a little tender in the interior. Ricotta Crostini with Grilled Peaches is a perfect sweet appetizer or dessert for the summertime. Brush peaches on one side with olive oil. Summer's best appetizer, this Honey Ricotta Peach Crostini is simply addictive. How To Make Peach Crostini Prep - Slice the baguette and the peaches. Combine the ricotta cheese and lemon zest. Simple and quick! Peach & Prosciutto Crostini Ingredients 1 French baguette, thinly sliced ½ cup ricotta cheese 12 slices prosciutto (about 125 g) ¼ red onion, thinly sliced 2 peaches, thinly sliced 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil drizzle of honey microgreens or fresh herbs salt and pepper to taste Directions While crostini is baking, prepare the peach topping. Preheat the oven to 425°. Toss peach slices with oil, salt and pepper. Add the peaches to a jar, fill with the lemonade and place in the fridge overnight. Allow crostini to cool for a few minutes. Coat sliced baguette rounds in 4 tablespoons of olive oil. Let cook on baking sheet. Place onto a baking sheet then bake for 5-7 minutes, or until golden brown, rotating sheet halfway through. Arrange baguette slices on large rimmed baking sheets; brush both sides with oil (or spray with cooking spray). In a bowl, gently mix peaches, sugar, and flour together.. Before assembling this fruit crostata, we need to prepare both the filling and the dough. Preheat oven to 350 degrees. Broil until just toasted. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingredients ¾ cup cashews ½ cup water ¼ cup maple syrup or 4-5 pitted dates 1 gluten free baguette, sliced thin 2 fresh peaches Brush each round of bread on both sides with olive oil. Spread each piece of bread with a little bit of pesto. When oil is hot add onion rings and stir to coat onions in oil. Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper. Brush each peach wedge with olive oil Place the wedges on the grill and cook for 3 minutes per side, or until desired char marks. Such an easy app to whip up, and hellooooo summer! Garnish with a few basil ribbons, then drizzle with honey, and sprinkle with cracked pepper. Cook for 10 minutes. Homemade ricotta really makes the dish. Place the bread slices on a cooking sheet and bake for 3-5 minutes, until golden brown. Season the slices with just a bit of salt. Simmer for 5-7 minutes until vinegar has reduced to a thick syrup-y consistency. Add the olive oil, tomatoes, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper. Add some chopped basil ( like 1/3 of the basil ribbons, chopped) salt and cracked pepper, Set aside. 2 ripe peaches. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour. Bake - Line the sliced bread on a baking sheet and brush with the oil and a sprinkle of salt. You will need very simple ingredients for the toppings such as sliced grape tomatoes, mozzarella cheese, fresh basil, olive oil, garlic, mashed avocado, cooked shrimp, sundried tomato, feta cheese cubes, diced cucumber, salt, and . How do you make peach crostini? 12 thin baguette slices. 3. Oil or spray grates well. Crostini is one of my favorite appetizers. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Brush or drizzle each peach half with a little olive oil. Make - Place some cheese on each crostini, top with a peach slice, drizzle of honey and thyme leaves. 1 medium onion, finely chopped. Return to the bowl. Bake at 375°F for 7 - 8 minutes, turning over halfway through until golden brown. Perfect! To make it smoother, add a drizzle of olive oil to the food processor while it's running. Mise en place. Peach Cheese Blintzes. For the crostini: Heat a panini press. 2 ripe peaches, pitted and thinly sliced. After 5-7 minutes the mixture should be noticeably thicker. Once slightly cooled top with slices of mozzarella and peaches. Place the ricotta in a food processor and run the machine for a minute, occasionally stopping to scrape down the sides, until it is fluffy and completely smooth. Add the herbs and a pinch each of salt and pepper and process again to incorporate. 1/2 cup finely chopped walnuts While crostini bakes, add diced peaches and honey to a small saucepan and heat through over medium heat. Take a slice of prosciutto and tear it into large pieces (I was able to divide 1 slice of prosciutto between 2 crostini). Preheat oven to 375 degrees. Let stand 30 minutes. To make the vinaigrette. Instructions. Spread a teaspoon or so of the whipped goat cheese on the toasted baguette slices. Step 3 Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. In a small bowl, whisk together goat cheese and milk. Preheat oven to 400°. Preheat a well-seasoned grill on medium for direct heat. Cut baguettes into 1/4" slices then brush both sides with extra virgin olive oil and season lightly with salt and pepper. Slice each peach in half, remove the pit and slice each half into 6-8 slices. 3. Make N' Share! Cut baguette into 1 inch thick slices and place in a single layer on a baking sheet. Classic bruschetta, mediterranean bruschetta, and now peach, ricotta, and basil crostini. Directions. Satsuma Vodka Bundt Cake. Shape into a disk. Drizzle with honey and sprinkle with salt and serve. Wrap peach wedges with a strip of prosciutto. 1 1/2 tablespoons honey. Scraping down the bowl half way through. Assemble crostini: Top the toasted bread with the arugula, fresh mozzarella, if using, a dollop of pesto, and a peach slice. Bake for about 5 minutes. Celebrate the late summer months with a unique "ode" to peaches. Tips How To Choose The Best Peaches Honey Ricotta Peach Crostini with Crispy Pancetta is the perfect party starter. Once cooled, slice peaches. Also brush bread slices on one side with olive oil. To build crostini, slather bread slices with a little bit of the ricotta mixture and top it with a few slices of peach. Lightly brush or spray the slices with oil. Cut baguette diagonally into 1/4 inch think slices. Grill the peaches for approximately 2-3 minutes or until golden brown with grill marks. Season the peaches with salt and pepper to taste. In a food processor, combine goat cheese and whipped cream cheese for 1 to 2 minutes or until smooth. To assemble the crostini, divide the burrata among the crostini, spreading it over the surface of the toasts. Step 3. Slice baguette into even slices about 1 inch thick and place on a baking sheet. Step 2. Fresh, juicy peaches are one of the highlights of the season, and this crostini is the perfect dish to start off any summertime meal right. While cooking sprinkle the brown sugar on top and stir. Toast bread: Preheat grill or grill pan. Honey Ricotta Peach Crostini with Crispy Pancetta is the perfect party starter. our peach crostini, with a flavorful balsamic drizzle or fresh basil, is a brightly colored and vibrantly flavored summer treat. Cut the grilled peach quarters into smaller slices and place on top of the corn. Instructions. Close the grill and cook for 30 seconds. Preheat the oven to 425°. Place peaches in another bowl and toss with half the vinaigrette. In a small bowl mash the goat cheese with a fork. Freezing Peaches. 2 peaches, diced. Heat a skillet over medium-low heat and add the diced pancetta. Spread a dollap of mascarpone on the crostini, add a peach slice or two, and top with a mint leaf. Step 3. Tear burrata into bite size pieces and add to the platter as well. Rub bread slices on both sides with garlic, then drizzle lightly with olive oil and season with salt and black pepper. 1/4 cup bourbon or rye whiskey. You can enjoy this Roasted Peach Crostini recipe as a simple fruit dessert after dinner or serve it as an appetizer or snack. Spread the cheese on the crostini, top with a peach slice, a drizzle of honey and a few fresh thyme leaves and serve! While cooling, place goat cheese and honey into the bowl of . First brush each slice with a bit of olive oil before toasting and spreading a dollop of honey whipped ricotta cheese on top. When the peaches have begun to caramelize, deglaze the pan with the lemon juice and vinegar. Grill the crostini, too. In a bowl, stir together the butter, fresh basil, garlic and salt until combined. Cook the bread rounds, four at a time, in the panini press. Brush both sides of each baguette slice with olive oil and set aside. Heat grill to medium high heat. You boil milk and cream, add lemon juice, and let it strain for a couple of hours. Remove from the heat and let cool slightly, then stir in the vinegar. Late Autumn Satsuma Sangria. Mix with a fork until smooth. Place into a large bowl and toss with lemon juice, basil and mint. Reserve any juices from the peaches and pour it in your whiskey, spritzer, or water. That's IT! Brush sliced ciabatta with olive oil. Grilling the other side is optional. Can be made a day or two in advance. Peach and Prosciutto Crostini with Basil and Goat Cheese is a savory and fresh way to enjoy summer peaches. Brush the baguette slices and flesh of the peaches with olive oil. Step 1 Grill bread slices. May 23, 2019 - Super easy summer appetizer, ready in minutes! Grilled ciabatta bread with creamy goat cheese, sweet peaches, thyme, honey, walnuts, and fresh basil. Add in the heavy cream and run the machine again until incorporated. Instructions. Set this mixture aside. Thick and. In a food processor, pulse together the pine nuts, garlic and a few pinches of salt and pepper. Bake baguette slices for 8 to 10 minutes or until slightly golden and toasted. Remove. Place all the grilled items - corn, baguette, and peaches - on a platter, and get ready to assemble the crostini. May 25, 2019 - Super easy summer appetizer, ready in minutes! Step 2 Halve, pit, and thinly slice peach. Cut each peach half into 4 wedges. Preheat the oven to 400 degrees F. Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Instructions. Begin by placing the toasted crostinis on your desired serving platter or tray. 1 cup pomegranate seeds. In a medium bowl, combine oranges, peaches, red pepper, red onion, lime juice and chives. Layer 2-3 (depending on the size of your crostini's surface) grilled peach slices on top of the burrata. Scrap the bottom of the pan, and reduce until the liquid is a syrup consistency. The homemade crostini and goat cheese provide the perfect foundation for a hint of peachy sweetness, made even more delicate with the hint of . Today we will be sharing a delicious peach crostini recipe! 12 paper-thin slices cured lardo 1 French baguette. Tear prosciutto into feathery pieces. Cut the corn kernels from the cob and lay out on a serving platter. Drizzle one side of the bread with olive oil, then place the bread face side down on the pre-heated grill and let it cook for a couple of minutes before removing and letting cool for a bit. To assemble, spread a spoonful of whipped goat cheese on each baguette slice, then add a small pinch of salt and fresh ground pepper to bring out the flavors. If you grill the other side allow an additional 2 minutes for that side of the peach on the grill. Hello Everybody! 4 Way Party Perfect Crostini Appetizers - Watch What U Eat trend www.watchwhatueat.com. Wash peaches and remove the pits. Preheat your broiler (Bri uses an Otto Wilde) and place the peaches under the broiler until the sugar is bubbling and golden brown. This crostini screams summer entertaining and light lunches, and is the perfect way to use up those fresh farmers market peaches from now until early fall. In short, this is the perfect recipe for all . Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 6 people Ingredients 1 Loaf Ciabatta bread sliced 1 Tbsp Extra Virgin Olive Oil 4 oz Prosciutto sliced thin A slice of sweet peach and fresh basil and finish it off with a drizzle of balsamic glaze. 2. Heat a skillet on medium high heat. On a lightly . Bake for 10 minutes or until golden brown. Trust me, once you try this recipe, you'll be making these crostini all summer long. Brush both sides. 2 cups ricotta cheese. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease. Large peaches work best for this recipe! Place the thawed shrimp in a colander and rinse with cold water. The sweetness of the peaches pits perfectly against the fattiness of the mozzarella cheese and the bitterness of the balsamic drizzle compliments the sweetness of the summer tomatoes. Grilled Peach and Cheese Crostini. Reserve the bread crusts for another use. Satsuma Turmeric Margaritas. Step 3. Assemble: Spread a little goat cheese mixture on each bruschetta and top with a peach wedge. Cover and refrigerate 1 hour or overnight. Set aside. The hardest part is slicing the bread. Recipes from The Peach Truck Kitchen. honey and fresh thyme for garnish. Winter Charcuterie Board. Top cheese with one or two peach slices and a pinch of fresh basil. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Place turbinado sugar in a small bowl and place the peach slices (cut side down) in the sugar to coat. Step 7 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. Let peaches cool in the pan then remove them and cut . The day before making this recipe, marinate the sliced peaches in the raspberry lemonade overnight. 2 tablespoon olive oil Sea salt Fresh cracked pepper 16 ounces burrata 2 ripe peaches (thinly sliced) 1/2 cup crushed pistachios 1/4 cup honey Instructions 1) Preheat oven to 375 degrees. Preparation In a medium bowl, whisk lemon juice, salt and pepper. Canning Peaches. Preheat oven to 350 F. Cut your baguette into 1/4 inch slices. Brush olive oil lightly on both sides of sliced bread, then sprinkle with sea salt and pepper. Grill the peaches until lightly marked and softened, 1 to 2 minutes per side. This should take approximately the same length of time as the crostini (10 minutes). Place the peach slices on top of the cheese, then drizzle with a balsamic vinegar reduction for the final touch. Heat grill or broiler. As I mentioned above, today I will share with you 4 ways to top the crostini. When ready, spread goat cheese on each slice. Only grill the cut side of the peaches. Toast in the pre-heated oven for 8 minutes. 2. Sprinkle brown sugar over each of the slices and roast in the oven for 20-25 minutes, until soft and tender. Ingredients Scale One sourdough or French baguette, cut into ½-inch slices 1 Tbsp olive oil 1 ½ cups ricotta 3 tsp honey 2 peaches, thinly sliced 6 leaves basil, chiffonade Salt and freshly ground black pepper This peach crostini recipe offers a fun appetizer that is both quick and easy, with flavors that remind us of picnics in the park while looking elegant enough to grace a fancy dinner party. When the pan is hot add 1 T olive oil. Fire up the grill and grill your peaches until the sugars in the fruit caramelizes. Spray baguette slices with oil and cook on grill with wrapped peach wedges for 1-2 minutes on each side or until charred and golden. Place the shrimp into a small bowl, drizzle with olive oil and season with salt & pepper. Season with salt and pepper to taste. In a medium bowl, mix together ricotta, garlic, lemon zest, and lemon juice until combined. In a medium non-stick skillet on medium to high heat: Add brown sugar, peaches and onions. 1. Pour the shrimp onto a paper towel, pat dry. Assemble the crostini; pull apart the cheese and place on the bread then add the peach slices (1-2 slices). I might be guilty serving these roasted brown sugar ginger peaches over a bowl of yogurt and granola. Instructions. Step 3. Preheat a panini grill to 420 degrees F (215 degrees C). Places the peaches (cut side down) and baguette on the grates and grill. Preheat grill to medium high (around 400°F). Combine peaches and lemon juice. Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. At this instant, the fun begins and it's time to assemble the tasty crostini. Mash the cream cheese and blue cheese together in a small bowl. Preheat oven to 400 degrees F. In a large bowl, toss the peach slices with the lemon juice and arrange peaches (skin side down) on a rimmed baking sheet or baking dish. 2 sprigs fresh thyme, leaves stripped. Preheat oven to 350 degrees. Slice baguette into 1/2" slices. Directions. Drizzle with olive oil and sprinkle with salt and pepper. This peach crostini recipe is like a perfect symphony: every part plays off of the others to make a beautiful whole. Roll the pie crust out into a big circle, about 12 inches in . Combine the Ricotta, Honey, and Salt in a food processor (with a blade attachment) or high power blender. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour. Reduce heat to medium and cook stirring occasionally until caramelized, about 30 minutes. Prep ricotta: In a medium bowl add ricotta, 1 tbsp honey, salt and pepper. (If youâ re making the pesto crostini as well, toast double the amount of prosciutto.) Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. To make this recipe, it's very similar to the tomato & whipped feta crostini, but fewer ingredients, and, thus, fewer steps. Flip and grill the other side for 3 additional minutes. Directions. Bake for 8 minutes or until lightly browned and toasted. Notes I sliced my peach into 6 segments, so this yielded 6 pieces. Brush olive oil on each side of bread, and on each side of peach. Peel (optional), pit, and slice the peaches. With the grill pre-heated, start by slicing the baguette or slender loaf of crusty bread into 1 1/2″ rounds. Using a hand mixer, whip for 2-3 minutes or until light and fluffy. Let cool. Preheat grill to high heat. 2 Kitchen Pride portabella mushrooms, sliced into small cubes. Per side, depending on strength of fire onions in oil peach crostini recipe and a pinch each salt. 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