Ahhh Italy, it was so great to be back in Tuscany and enjoy the slower pace of life and of course the AMAZING food! This last trip has given me so much inspiration for new recipes and I feel revitalized with my cooking. Roasted Peach Crostini are one of the new recipes I will be bringing to you all in the coming weeks inspired by some much needed family time in Italy.
Italians are big on eating several courses during their meals; Antipasti, Primi Piatti usually consisting of a pasta, Secondi which involves some sort of meat/protein and Dolci. While eating at a tiny café in Castellina in Chianti they had a wonderful grilled peach salad on the menu. The peaches were full of flavor and soft from grilling with a slight taste of sweet honey that was drizzled on while grilling. Resting on a bed of arugula with ricotta salata and a drizzle of olive oil for a dressing the salad was crisp and refreshing on a hot summer day.
Since I am a complete carboholic my initial thought was this would be delicious as a crostini. Grill up some Ciabatta rubbed with olive oil, layer the peaches over a mixture or ricotta blended with some lemon zest and juice. All topped off with freshly sliced prosciutto, arugula and a drizzle of balsamic reduction. Delizioso!
These Roasted Peach Crostini are the perfect light appetizer for these fleeting hot summer days. Simple to make and provide a salty sweet flavor in this delicious crostini.
Take some time out for yourself this weekend and enjoy these crostini with a nice glass of white wine.
Enjoy!
Ingredients:
- 1 Loaf of Ciabatta (sliced in 1in slices)
- 1 Tb Extra Virgin Olive Oil
- 4 oz Prosciutto, sliced thin
- 3 peaches, sliced in half and roasted
- 1 Tb Honey
- 1 oz arugula
- ½ oz Balsamic Glaze
- 2 Cups plain Ricotta cheese
- 1 Tb Lemon Juice
- 1 tsp Lemon Zest
- Salt and pepper to taste
Directions:
Slice Ciabatta into 1 inch slices and brush with Olive oil on each side. Place on a grill pan that has been heated to medium high heat. Grill on both sides.
To roast the peaches, cut peaches in half and remove the pits. Place cut side down on a silicone baking mat or cookie sheet brushed with olive oil. Brush honey on peaches and place into a preheated oven at 350 degrees. Roast for 15 minutes. Let cool completely then slice.
In a small bowl mix ricotta, lemon juice, zest, salt and pepper.
Spread some of the ricotta mixture on each piece of grilled ciabatta bread. Top with peach slices, then layer with prosciutto and arugula.
Drizzle with Balsamic glaze and serve.
Pin this Roasted Peach Crostini Recipe to your favorite Pinterest Appetizer board to make for later!
Roasted Peach Crostini
Grilled ciabatta bread topped with lemon ricotta, roasted peaches, prosciutto, arugula and drizzled with a balsamic glaze.
- 1 Loaf Ciabatta bread (sliced)
- 1 Tbsp Extra Virgin Olive Oil
- 4 oz Prosciutto (sliced thin)
- 3 Peaches (Roasted and sliced)
- 1 Tbsp Honey
- 1 oz Arugula
- 1/2 tsp Balsamic Glaze
- 2 Cups Plain Ricotta
- 1 Tbsp Lemon Jiuce
- 1 tsp Lemon Zest
- Salt and pepper (to taste)
-
Slice Ciabatta into 1 inch slices and brush with Olive oil on each side. Place on a grill pan that has been heated to medium high heat. Grill on both sides.
To roast the peaches, cut peaches in half and remove the pits. Place cut side down on a silicone baking mat or cookie sheet brushed with olive oil. Brush honey on peaches and place into a preheated oven at 350 degrees. Roast for 15 minutes. Let cool completely then slice.
In a small bowl mix ricotta, lemon juice, zest, salt and pepper.
Spread some of the ricotta mixture on each piece of grilled ciabatta bread. Top with peach slices, then layer with prosciutto and arugula.
Drizzle with Balsamic glaze and serve.