Grilled Peach and Ricotta Crostini recipe
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Ingredients
- 1 baguette, cut diagonally into 1/2-inch slices 1 tablespoon good-quality extra-virgin olive oil 1 pinch kosher salt 1 cup whole-milk ricotta cheese 1 ½ tablespoons real maple syrup 1 lemon, zested 1 teaspoon coarse kosher salt 2 fresh peaches 5 thin slices prosciutto, or more if needed 6 leaves basil, cut chiffonade style 2 tablespoons maple syrup, or as needed
Nutrition Info
- 112.8 caloriescarbohydrate: 17.2 gcholesterol: 6.4 mgfat: 3.1 gfiber: 0.8 gprotein: 4.6 gsaturatedFat: 1.2 gservingSize: -sodium: 344.9 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Peach and Ricotta Crostini
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
Preheat a panini grill to 420 degrees F (215 degrees C).
Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.