Grant’s Peach and Ricotta Crostini

by Rachael Ray Show Staff 1:05 PM, August 23, 2016

Rachael Ray Show

Aired August 23, 2016

Serves 6 as a snack

Scroll down below to see how this recipe was made on Facebook Live!


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.

More Tasty Recipes:

Martina McBride’s Goat Cheese and Honey Crostini
Debi Mazar & Gabriele Corcos' White Beans and Rosemary Crostini
Creamy Corn Dip

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