Peach Crostini Recipes
GRILLED PEACH AND RICOTTA CROSTINI
Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!
Provided by Jlopez
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 20m
Yield 16
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 17.2 g, Cholesterol 6.4 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 344.9 mg, Sugar 3.9 g
PEACH, PROSCIUTTO & RICOTTA CROSTINI
Provided by Bon Appétit Test Kitchen
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Grill bread slices.
- Halve, pit, and thinly slice peach.
- Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.
FRESH PEACH CROSTATA
Steps:
- Preheat oven to 375 degrees F.
- Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
- In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
- Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.
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- Preheat the grill to medium-high and slice the baguette into 1 1/2″ rounds. Drizzle one side of the rounds with the olive oil, then place bread, oil side down on the grill. Cook the breads for a couple of minutes, then remove them and place them face-up on a serving plate. Place the halved peaches on the grill, and cook them for 3-4 minutes.
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- Once the peaches are softer from the grill, remove them to a cutting board and dice them into 1/2″ peaches. Top the goat-cheese covered crostini with a tablespoon or two of diced peaches, then drizzle all of the crostini with the honey. Serve immediately!
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- Brush both sides of bread with 2 tablespoons oil. Toss peaches in a large bowl with the remaining 1 tablespoon oil and 1/8 teaspoon salt. Grill the peaches until lightly marked and softened, 1 to 2 minutes per side. Return to the bowl. Grill the bread until lightly charred, 1 to 2 minutes per side.
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- Brush each slice of baguette with a little olive oil then place them onto a sheet tray and sprinkle them with some salt
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- Place baguette slices on a baking sheet in a single layer. Place under broiler set to high until toasted, approximately 1-2 minutes. Keep an eye on it.
- Remove toasted bread slices and place on serving platter. Spread each slice of bread with approximately 1 tablespoon ricotta. Drizzle each with honey.
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- Remove the burrata from the container and pat dry. Place it on a serving platter and let it come to room temperature while you prepare the peaches and baguette.
- Preheat grill to high heat. Brush the baguette slices and flesh of the peaches with olive oil. Places the peaches (cut side down) and baguette on the grates and grill. Grill the peaches for approximately 2-3 minutes or until golden brown with grill marks. Only grill the cut side of the peaches. Grill the baguette for 1-2 minutes then flip over and grill another 1-2 minutes.
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- To grill the peaches: Halve and pit the peaches, and then slice into wedges. Alternatively, slice into wedges while removing the pit. Brush each peach wedge with olive oil
- Place the wedges on the grill and cook for 3 minutes per side, or until desired char marks. Flip and grill the other side for 3 additional minutes. Remove.
- Grill baguette slices: Brush top of slices with olive oil. Place baguette slices on the grill over direct heat and cook 1-2 minutes per side, or until toasted and grill marks appear. Remove.
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- Heat a skillet over medium-low heat and add the diced pancetta. Cook, stirring often, until the pancetta is crisp and the fat has rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.
- In a bowl, stir together the butter, fresh basil, garlic and salt until combined. Slice the baguette into rounds and spread the butter on one side (or both!! If you wish!). Place the slices on a baking sheet to easily take them out to the grill.
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Peach Crostini Recipes GRILLED PEACH AND RICOTTA CROSTINI. Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best! Provided by Jlopez. Categories Appetizers and Snacks Canapes and Crostini Recipes. Time 20m. Yield 16. Number Of …
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