Crostini with Ricotta & Peaches

Peak season stonefruit gets upgraded with rich ricotta and fragrant basil, all served on toasted country bread, for a perfectly simple and satisfying snack, appetizer, or side dish.

What You Get

Country bread

Peaches or nectarines

Basil

Ricotta cheese

What You’ll Need

Extra-virgin olive oil

Honey (optional)

Salt and freshly ground pepper

Step 1

Preheat the oven to 400°F. Line a sheet pan with parchment or foil.

Step 2

Slice half of the bread into pieces about ½-inch thick, reserving the rest for another use. Place the pieces on the prepared pan, brush with olive oil, and season with salt. Transfer the pan to the oven and toast until golden, about 5 minutes.

Step 3

Thinly slice the peaches, cutting around the pits. Pick the basil, toss the stems, and chop or tear the leaves.

Step 4

Spread each piece of toast with a spoonful of ricotta, and top with a few slices of peaches. Drizzle with olive oil and honey, if using. Sprinkle lightly with salt and grind with pepper. Scatter with the torn basil and serve.

Contains: milk, wheat.