Grilled Peach and Ricotta Crostini
By Le Creuset
Grilled Peach and Ricotta Crostini
By Le Creuset
Yield/Serves:
6-8
• 1 large loaf of artisanal sourdough bread
• 4 tablespoons olive oil, divided
• 2 cups of ricotta cheese
• Zest and juice of 1 lemon
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 ripe peaches
• 1 tablespoon honey
• Fresh basil and balsamic glaze for garnish
• 4 tablespoons olive oil, divided
• 2 cups of ricotta cheese
• Zest and juice of 1 lemon
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 ripe peaches
• 1 tablespoon honey
• Fresh basil and balsamic glaze for garnish
INSTRUCTIONS
- Slice the bread into large slices. Using a pastry brush, brush the slices with 2 tablespoons of olive oil.
- Mix the ricotta cheese with the lemon zest and juice, salt and pepper and set aside.
- Toss the remaining olive oil with the honey, whisking to combine.
- Cut the peaches into wedges, then brush the peaches with the honey mixture.
- Heat the Alpine Outdoor Collection Grill Pan on high heat. Grill the sliced bread until golden brown and set aside. Grill the peaches until well cooked and grill marks appear.
- Spread some of the ricotta mixture on each slice of grilled bread. Top each slice with grilled peaches and drizzle with balsamic glaze. Top with fresh basil.