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Peach, Ricotta, & Honey Crostini

Chelsea Colbath
A simple summer meal or appetizer that's perfect after a long day on the beach!
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Servings 4

Ingredients
  

  • 4 thick slices of crusty bread I used ciabatta
  • olive oil to drizzle on bread
  • 1 cup ricotta cheese
  • 1/4 teaspoon each salt and pepper
  • 2 ripe peaches
  • 1 Tablespoon honey
  • 6-8 leaves basil

Instructions
 

  • 1. Preheat a grill pan (or an actual grill). Drizzle bread with a little olive oil on each side, and grill until toasty on each side. You could also just stick the bread in the toaster, then drizzle with olive oil when it finishes toasting.
  • 2. Meanwhile, mix ricotta with salt and pepper. Thinly slice peaches, and roughly chop basil.
  • 3. When bread is grilled/toasted, spread each slice with about 1/4 cup of ricotta, slices from half a peach, a pinch of basil, and a drizzle of honey. This is best served right away, or else the bread will eventually get soggy.

Notes

Depending on if this is a meal or an appetizer for you, you could get anywhere from 2-8 servings out of this recipe. I chose bread that sliced into pieces about the size of my hand, but if your bread is smaller, you should make (and eat!) more.