Whipped Ricotta on Crostini With Grilled Peaches

Lisa Kotler
by Lisa Kotler
6 servings
30 min

I would say that appetizers are my favourite thing to make. I love coming up with yummy ideas to share with guests over drinks. When I make a great appetizer, I've been known to make it my dinner along with a good bottle of wine. Hell, why not. Haven't you ever had breakfast for dinner or last night's cold pizza for breakfast? This recipe is also really versatile. You can serve the whipped ricotta in a bowl with grilled baguette and fruit on the side or serve it assembled as I did. Either way, I think it will be a crowd-pleaser and a yummy dish to serve.

Whipped Ricotta on Crostini With Grilled Peaches
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 1/8 cup Cream cheese
  • 1 tbsp Milk
  • 1 cup Ricotta 
  • 1 Lemon, Zest only 
  • 2 tsp Honey
  • 1 Pinch Red pepper flakes
  • 1 pinch Salt 
  • 1 baguette or Ciabatta loaf cut lengthwise
  • 4 peaches pitted and halved
  • 4 Tbsp olive oil
  • Flaky sea salt
  • Fresh thyme sprigs
  • Drizzle truffle oil (optional)

In a large mixing bowl use an electric mixer with a whisk attachment and whip the cream cheese until smooth. Add the milk and ricotta and whip for a few minutes until the cheeses are light and fluffy. Add in the honey, lemon zest, red pepper flakes, and salt. Stir to combine. 
Baste the baguette and peaches with olive oil. Put directly on the bbq (medium heat) and bbq until the bread is crispy with grill marks and the fruit is softened with some grill marks tool
Wait until both the bread and fruit cool. Then slice the peaches into thin slices.
Spread the ricotta on the grilled bread, cut it into 3 inch pieces, top with a piece of fruit, few flakes of sea salt, a drizzle of truffle oil (optional), and a sprinkle of fresh thyme. Serve immediately.
Lisa Kotler
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