American Food

Recipe: Ricotta Peach Crostini

I spent this summer embracing all of the seasonal flavors with plenty of trips to the Farmers Market. That included eating bushels and bushels of peaches. When I wasn’t just enjoying peaches plain, I was grilling them, slicing them, and dicing them every way I could imagine. One of my favorite peach snacks was definitely this peach crostini. It’s sweet, creamy, has a touch of heat, and I can eat it any time of day.

Ricotta Peach Crostini

Ricotta Peach Crostini



Ricotta Peach Crostini

  • 2 cups ricotta Cheese
  • zest from 1 lemon
  • 1 loaf of bread, toasted
  • 3 peaches, sliced
  • a drizzle of hot honey; I prefer Mike’s Hot Honey
  • salt
  • pepper



  • In a bowl, whisk the ricotta cheese with lemon zest and a sprinkling of salt and pepper until it’s creamy.
  • Spread the whipped ricotta cheese over the toasted bread.
  • Top with the sliced peaches
  • Drizzle with hot honey
  • Top with salt and pepper if needed

This recipe is vegetarian.

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Ricotta Peach Crostini

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