Peach and Ricotta Crostini


12 serves
20 minutes


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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!