Peach Ricotta Crostini – My Favorite 10-Minute Summer Appetizer

Peach Ricotta Crostini has quickly become one of my absolute favorite summer appetizers. It’s the kind of recipe I reach for when I want something that looks elegant but comes together in minutes—no stress, no fuss. Sweet, juicy peaches layered over creamy ricotta and crispy toasted baguette slices, finished with a drizzle of honey and a sprinkle of fresh herbs—every bite of these Peach Ricotta Crostini tastes like sunshine.

I first made them on a whim during a summer brunch with friends, just using what I had in the fridge. They were such a hit that they’ve become a go-to for picnics, baby showers, and even casual weeknight dinners when I want something a little special. They’re that versatile. Whether you’re hosting or just craving something light, fresh, and flavorful, Peach Ricotta Crostini never disappoints—and I’m so excited to show you exactly how I make them.

A Few Fun Facts About Peaches, Ricotta & Crostini

Before we dive into the recipe, let’s take a quick bite-sized detour into why Peach Ricotta Crostini is such a winning combination—sweet, creamy, crisp, and absolutely unforgettable.

• Peaches have royal roots – Did you know peaches originated in China over 8,000 years ago and were considered a symbol of immortality? They eventually made their way to Europe and became a beloved summer fruit in Italy, France, and beyond.
• Ricotta means “recooked” in Italian – This fluffy, creamy cheese is traditionally made from leftover whey after cheese production. It’s light, slightly sweet, and pairs beautifully with fruit—even though it’s technically a byproduct, it’s prized in both savory and sweet Italian recipes.
• Crostini is Italy’s answer to finger food – The word crostini literally means “little crusts.” Italians have been making these crispy bread bites since medieval times, often topped with whatever was fresh, seasonal, or leftover—how resourceful (and delicious!).
• Sweet + Savory = Culinary magic – The reason Peach Ricotta Crostini works so well is because it balances creamy, crunchy, sweet, salty, and herby in one small bite. It satisfies every taste bud and feels gourmet without being complicated.

Fun fact? I once served these at a backyard dinner party and someone called them “mini peach cheesecakes on toast.” I’ll take it.

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What You’ll Need to Make Peach Ricotta Crostini

One of the things I love most about Peach Ricotta Crostini is how short and simple the ingredient list is—but the result tastes like something straight out of a fancy café. Here’s what you’ll need to bring this elegant little bite to life:

Ingredients

• 1 baguette – Look for something crusty. Sourdough or French bread also works beautifully.
• 1 cup whole milk ricotta cheese – Creamy, rich, and the perfect base. You can even whip it for extra fluffiness.
• 2–3 ripe peaches – Choose sweet, fragrant peaches. I don’t peel mine, but you can if you prefer.
• 2 tablespoons olive oil – For brushing the bread before toasting.
• 2 tablespoons honey – A little drizzle brings everything together.
• Fresh mint or basil – Adds a pop of color and brightness.
• Sea salt & freshly cracked black pepper – Just a pinch for contrast and depth.

Optional extras: Add a slice of prosciutto for a salty-savory twist or sprinkle on crushed pistachios for crunch.

How to Make Peach Ricotta Crostini Step by Step

You won’t believe how simple this is! Just toast, spread, top, and drizzle. Here’s exactly how I do it:

1. Slice and Toast the Baguette

• Preheat your oven to 375°F (190°C).
• Slice the baguette into ½-inch thick rounds—aim for 12–16 pieces depending on the size.
• Arrange them on a baking sheet, brush both sides lightly with olive oil, and bake for 8–10 minutes, flipping halfway through. They should be crisp and golden.

Shortcut tip: If it’s too hot to use the oven, grill them for 1–2 minutes per side instead.

2. Prep the Peaches

• Wash and slice the peaches thinly—no need to peel unless you prefer it that way.
• If you want to level up the flavor, lightly grill the peach slices for 1–2 minutes per side until just caramelized. Totally optional, but totally worth it.

3. Whip the Ricotta (Optional, But Amazing)

• In a bowl, add your ricotta, a pinch of sea salt, and (optional) a splash of lemon juice for brightness.
• Use a whisk or small food processor to whip it for 1–2 minutes until smooth and fluffy.
• This step makes it taste like something you’d get at a restaurant. Trust me.

• Spread a generous dollop of whipped ricotta onto each toast.
• Top with 1–2 peach slices.
• Drizzle with honey (or balsamic glaze if you prefer a tangy finish).
• Sprinkle with freshly cracked pepper, sea salt, and torn mint or basil leaves.

I like to serve them on a big wooden board—it always gets a “wow” when I bring it to the table.

Tips, Variations & Flavor Boosts

Here’s the fun part—customizing your Peach Ricotta Crostini to make it uniquely yours. Whether you’re dressing them up for a party or just using what’s already in your fridge, these ideas will take your crostini to the next level.

Swap the Cheese (If You Must!)

• Goat cheese: Tangy and creamy—pairs beautifully with sweet peaches.
• Mascarpone: Super smooth and mild—like dessert in a bite.
• Vegan ricotta: Great dairy-free option (try almond or tofu-based versions).

Add a Savory Twist

• Prosciutto: Adds a salty, silky layer that plays so well with the sweet peaches.
• Crispy pancetta: For crunch and richness.
• Toasted walnuts or pistachios: Add crunch and a nutty depth.

Play With the Drizzle

• Hot honey: For a sweet heat twist—my husband loves this version!
• Balsamic glaze: A touch of tang and sweetness in one.
• Fig jam or apricot preserves: A layer under the ricotta changes everything.

Change Up the Herbs

• Fresh thyme: Earthy and subtle—great for fall peaches.
• Chopped chives: Adds a savory kick.
• Basil + mint combo: Bright, summery, and aromatic.

Other Fruits That Work

• Nectarines, plums, figs, or even strawberries
• Just keep the ripeness level and size in mind when slicing

Flavor Pairing Chart

Make-Ahead, Storage & Serving Tips

I’ve made Peach Ricotta Crostini dozens of times—sometimes for last-minute guests, and sometimes for big summer brunches—so here are my best make-ahead and storage tips to keep everything tasting fresh and fabulous.

Make-Ahead Tips

• Toast the bread in advance: You can toast the baguette slices up to 1 day ahead. Let them cool completely, then store in an airtight container at room temperature.
• Whip the ricotta: Prepare the ricotta mixture a day early and keep it in the fridge. Just give it a quick stir before assembling.
• Slice the peaches right before serving: For the freshest flavor and texture, slice the peaches just before putting everything together. (You can wash and dry them in advance!)

Storage

• Assembled crostini are best served fresh and don’t hold up well in the fridge (the bread can get soggy).
• If you have leftovers, store the components separately in the fridge and reassemble when ready.
• I don’t recommend freezing this recipe—it’s all about that fresh summer flavor and texture!

Serving Ideas

• Serve on a big wooden board for a rustic vibe.
• Pair with rosé, prosecco, or iced herbal tea for a dreamy brunch setup.
• Works beautifully as a starter for grilled mains or summer salads.

Nutrition Information (Per Crostini)

If you’re keeping an eye on your daily intake, here’s a rough breakdown of the nutrition per piece of Peach Ricotta Crostini (assuming 1/16 of the recipe):

🍑 Note: These values may vary slightly depending on the brand of ricotta, size of the peach slices, and the bread used. For more accurate tracking, you can calculate using Nutritionix or your favorite food calculator.

Nutrition Disclaimer:
This information is provided as a courtesy and is an estimate based on standard ingredients and preparation. It should not be considered a substitute for professional dietary advice.

Frequently Asked Questions About Peach Ricotta Crostini

Recipe

Yield: 16 crostini

Peach Ricotta Crostini

Print

This easy and elegant Peach Ricotta Crostini recipe features toasted baguette slices topped with creamy ricotta, ripe peaches, honey, and fresh herbs. A perfect summer appetizer ready in just 15 minutes!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

• 1 baguette, sliced into ½-inch rounds
• 1 tablespoon olive oil (for brushing)
• 1 cup whole milk ricotta cheese
• 2–3 ripe peaches, thinly sliced
• 2 tablespoons honey (or balsamic glaze)
• Fresh mint or basil, chopped
• Sea salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C). Slice baguette and arrange on a baking sheet.
2. Brush slices with olive oil and bake for 8–10 minutes, flipping halfway, until golden.
3. Thinly slice peaches; optional: grill lightly for caramelization.
4. In a bowl, whip ricotta with a pinch of salt (and optional splash of lemon juice).
5. Spread ricotta on toasted bread, top with peach slices.
6. Drizzle with honey or balsamic glaze, and finish with chopped herbs, salt, and pepper.
7. Serve immediately and enjoy!

Notes

• For extra flavor, try lightly grilling the peach slices before assembling.
• This recipe is best enjoyed fresh. Assemble just before serving to avoid soggy bread.
• You can prep the ricotta mixture and toast the baguette up to 1 day ahead.
• To make it dairy-free, use vegan ricotta or almond-based cheese.
• For a savory twist, top each crostini with a slice of prosciutto or sprinkle of crushed pistachios.

Nutrition Information:

Yield: 16 Serving Size: 1 crostini
Amount Per Serving:Calories: 120Total Fat: 5gProtein: 4g

Nutrition values are approximate and may vary depending on specific brands and ingredients used.

My Go-To Peach Ricotta Crostini – A Quick Recap

I hope this recipe inspires you to grab some juicy peaches and creamy ricotta the next time you’re planning a brunch, picnic, or just a treat-yourself moment. These Peach Ricotta Crostini have saved me more times than I can count when I needed something quick, beautiful, and seriously delicious.

They’re endlessly adaptable, always impressive, and come together with such little effort—it’s hard not to fall in love with them. Whether you stick to the classic version or add your own spin with herbs, prosciutto, or honey variations, I promise they’ll become a go-to in your summer recipe rotation.

Make it, share it, and tag me if you whip up your own Peach Ricotta Crostini (bonus points for that honey drizzle!).
You can find me on Instagram and Pinterest — I love seeing your kitchen wins, peachy creations, and even those perfectly imperfect bites!