The other day, I stopped into a local bakery and picked up a baguette. On the way home, I was trying to come up with a recipe using only items I already had. I remembered we had some ricotta, a lemon and that I had one peach left from the farmer’s market and all of a sudden I had the idea to make a lemon ricotta crostini with peaches.
It turned out even better than I expected and I thought it deserved a permanent spot on the blog.
If you’re looking for another idea to use up those end-of-summer peaches, this healthy peach crisp is another recipe on heavy rotation over here. Perfect for breakfast or dessert!
Ingredients You’ll Need
- French baguette
- 1 cup of ricotta
- Zest of 1/2 lemon
- Drizzle of honey (to taste)
- Sliced peaches
- Fresh thyme
Making the Lemon Ricotta Crostini with Peaches
Preheat the oven to 400°. Slice the baguette into rounds (approximately 1/2 inch thick). Brush the baguette rounds with olive oil and sprinkle with flaky salt. Pop in the oven for 5-10 minutes, until golden brown.
Meanwhile, combine the ricotta, lemon zest and honey in a bowl.
Remove baguette rounds from the oven, top with ricotta mixture and then place peaches on top. Garnish with fresh thyme.