Your new go-to summer entertaining recipe. These quick and easy Peach and Ricotta Crostini are the perfect blend of sweet and savoury. They make for a delicious summer appetiser that you will serve again and again.
| 200g | Smooth Ricotta |
| 1 | French baguette |
| 1 | lemon (zested and juiced) |
| 1 bunch | fresh basil |
| 4 | yellow peaches |
| 1 tsp | honey |
| 2 tbsp | olive oil |
| salt and pepper to season |
| 1 | Pre-heat the oven to 200 degrees Celsius. |
| 2 | Slice the baguette and place on the baking sheet lined with non-stick paper. Brush baguette slices with olive oil on both sides. Toast in the oven for about 8 minutes until golden. |
| 3 | Zest and juice half of the lemon. Mix with the Smooth Ricotta and add the honey. |
| 4 | Cut the peaches into quarters, drizzle with oil and fry on the griddle pan or grill on the barbecue for 5 minutes (turning sides throughout the process). Remove from the heat. |
| 5 | Spread the Smooth Ricotta onto the baguette, followed by peaches. Drizzle with olive oil and season with salt and pepper. Garnish with basil. |
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