A beautiful sweet-and-savory appetizer featuring juicy roasted peaches, creamy whipped ricotta, crispy toasted baguette, honey, fresh herbs, and crunchy nuts. Perfect for brunch, summer gatherings, parties, or an elegant appetizer board.
 Ingredients
For the Crostini
- 1 French baguette, sliced into ½-inch rounds
- 2 tbsp extra-virgin olive oil
- 1–2 cloves garlic, optional
- Pinch of salt
For the Roasted Peaches
- 3 ripe but firm peaches, sliced into wedges
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp cinnamon
- Pinch of salt
- 1 tsp fresh lemon juice
For the Whipped Ricotta
- 1½ cups whole-milk ricotta
- 1 tbsp extra-virgin olive oil
- 1 tbsp honey
- ½ tsp vanilla extract, optional
- Pinch of salt
- 1–2 tbsp milk or heavy cream, only if needed for a softer texture
For Topping
- 2 tbsp chopped pistachios, walnuts, or pecans
- 1–2 tbsp honey, for drizzling
- Fresh thyme or basil
- Freshly cracked black pepper
- Optional: 1–2 tsp balsamic glaze
- Optional: pinch of flaky sea salt
 Instructions
1. Roast the peaches
Preheat oven to 425°F (220°C). Place peach wedges on a parchment-lined baking sheet. Drizzle with olive oil and honey, then sprinkle with cinnamon and salt. Add lemon juice and gently toss.
Roast for 12–16 minutes, turning once halfway through, until the peaches are tender and lightly caramelized around the edges.
2. Toast the crostini
Reduce oven temperature to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Toast for 7–10 minutes, flipping once, until crisp and golden. For extra flavor, rub the warm crostini with a cut garlic clove.
3. Make whipped ricotta
Add ricotta, olive oil, honey, vanilla, and salt to a food processor. Blend for 1–2 minutes until very smooth and fluffy.
If the ricotta is too thick, blend in 1–2 tablespoons of milk or cream.
4. Assemble
Spread a generous spoonful of whipped ricotta over each toasted baguette slice.
Top with a roasted peach wedge or two.
5. Finish
Drizzle with honey and, if desired, a little balsamic glaze. Sprinkle with chopped pistachios, walnuts, or pecans. Finish with fresh thyme or basil, black pepper, and a tiny pinch of flaky sea salt.
 Nut Information
Nuts used:
- Pistachios, walnuts, or pecans — optional but highly recommended for crunch.
Nut-free version:
Simply omit the nuts. The crostini will still be delicious.
Possible nut cross-contact:
If serving someone with a nut allergy, check the labels on ricotta, bread, honey, balsamic glaze, and other packaged ingredients for allergen statements and use a nut-free preparation area.
📊 Approximate Nutrition
Per 1 crostini, assuming 18 crostini and using pistachios; values vary by ingredients and portion size.
- Calories: ~105
- Protein: ~3.5 g
- Carbohydrates: ~13 g
- Fat: ~4.5 g
- Fiber: ~0.7 g
- Sugar: ~4.5 g
- Sodium: ~100 mg
 Q&A
Q: Can I make these ahead of time?
Yes. Roast the peaches and prepare the whipped ricotta up to 1 day ahead. Store them separately in the refrigerator. Toast the bread shortly before serving.
Q: Can I use canned or frozen peaches?
Fresh peaches give the best texture, but well-drained canned peaches can work. Thaw and thoroughly drain frozen peaches before roasting.
Q: Can I use nectarines instead of peaches?
Absolutely. Nectarines are an excellent substitute and don’t need to be peeled.
Q: What cheese can replace ricotta?
Whipped goat cheese, mascarpone, or cream cheese can be used. Goat cheese gives the appetizer a more tangy, savory flavor.
Q: Can I make this gluten-free?
Yes. Use your favorite gluten-free baguette or gluten-free bread.
Q: How do I keep the crostini crispy?
Don’t assemble them too early. The ricotta and peach juices will gradually soften the bread. Assemble about 15–30 minutes before serving.
Q: Can I make them without honey?
Yes. Use maple syrup or simply omit the sweetener if your peaches are naturally sweet.
Q: What nuts taste best?
Pistachios give the best color and a delicate crunch. Pecans make them richer, while walnuts provide a slightly more earthy flavor.
Q: Are these served warm or cold?
They’re best served slightly warm or at room temperature. The roasted peaches can be warm, while the whipped ricotta should be cool or room temperature.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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