- 1 baguette, cut on a bias into slices 1/2-inch thick
- Olive oil
- 1 1/2 cups ricotta
- 2 tablespoons heavy cream
- 4 peaches
- Juice of 1 lemon
- A handful of basil, torn
- A handful of mint, chopped
- Honey, for drizzling
- Coarse sea salt, for sprinkling
Preheat oven to 375°F. Brush each slice of baguette with a little olive oil then place them onto a sheet tray and sprinkle them with some salt. Bake in the oven for 10-12 minutes or until crispy and brown on top. Remove and cool.
In a medium-size bowl, whisk the ricotta with the heavy cream. Season with 1/4 teaspoon of salt and set aside.
Slice each peach in half, remove the pit and slice each half into 6-8 slices. Place into a large bowl and toss with lemon juice, basil and mint.
To build crostini, slather bread slices with a little bit of the ricotta mixture and top it with a few slices of peach. Drizzle with honey and sprinkle with salt and serve.