Whipped Ricotta and Peach Crostini with Hot Honey
If you are looking for a last minute appetizer for Labor day, try this quick and easy Crostini. The creamy citrusy whipped Ricotta serves as the base layer. The grilled peaches seasoned with Selefina Spices Harvest Spice blend goes as the next layer. It is then drizzled with some hot honey and garnished with fresh basil leaves and kosher salt.
A bite into these crispy crostini with layers of fresh ingredients gives the perfect burst of flavors in your mouth. Do make this before the peach season ends.
An appetizer cannot be easier than this, which can be served for a crowd. It is easy to prep everything ahead and assemble just before the guest comes. This will be one of those appealing appetizers that is refreshing and aesthetic at the same time.
Ingredients:
1 loaf (9.5oz) - Baguette
Olive oil to brush
Kosher salt to sprinkle
Whipped Ricotta
15 oz - whole milk fat Ricotta cheese
1/4 cup - heavy cream
1 tsp - fresh lemon juice
Zest from one lemon
Salt and pepper to taste
Grilled peaches
2 - peaches pitted and sliced
1 tsp - Selefina Spice's Harvest Spice Blend
Butter to apply on the grill pan
Garnish
Fresh basil leaves
Hot honey - I used Berryhill hot honey
Kosher salt to sprinkle
Directions:
- Preheat oven to 400F.
- Slice the baguette into 1/2 inch pieces slightly diagonally to get more surface area.
- Place them on a baking sheet lined with parchment paper. Brush olive oil on top; sprinkle with some kosher salt and bake for 10 minutes. Flip the side and apply olive oil and bake for another 5 minutes till the edges are lightly golden. Let it cool and it will crisp up as it cools down completely.
- Whipped Ricotta - In a mixing bowl , whip all the ingredients listed under Whipped ricotta till you get a whipped consistency for 30 seconds to 1 minute. Adjust the salt and pepper per your taste. Cover and store it in the fridge till ready to use.
- Slice the peaches and sprinkle the Selefina Spice's Harvest Spice blend. Heat up a grill pan; apply some butter on it and place the sliced peaches. Grill on both sides till charred mark appears. Remove from grill pan.
- Assemble - Apply generous amount of the whipped ricotta on the toasted baguette slices. Place grilled peach slices on top. Garnish with basil leaves and drizzle hot honey on top. Sprinkle some kosher salt for extra flavor. Enjoy them fresh.
- You can prep the crostini a day head of the gathering. Toast the sliced baguettes and keep it in a air tight container or zip lock bag. Similarly you can prepare the whipped Ricotta and keep it covered in the refrigerator for 2 days ahead. Just grill the peaches on the day of the gathering and assemble just before the guest comes.
