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This Honey Ricotta Peach Crostini or Peach Bruschetta with Pistachios is the absolute best summer appetizer. You might remember my summer fruit crostata recipe, well this peach bruschetta might be even more fabulous! 

When I start seeing those lush peaches at Trader Joe’s, I am ready to assemble crostinis and bake crostatas and when I do, I get excited to bring them on the boat, to patio gatherings and cabins.

This recipe belongs in the cute food category and it is ready in under 10 minutes. 

Growing up I remember making a lot of cute open-faced sandwiches. We didn’t call them crostinis but they surely were a great winter or summer appetizer, a birthday dinner or a New Year’s Eve starter.

We would top French baguette with butter and caviar, or butter, sardines, cucumber and parsley or just salami and Swiss cheese. The key would always be to cut the bread on a bias. 

For some reason, it was emphasized and really important. It makes total sense now, because cutting on a bias lets you create a longer slice for your, in our case, peach bruschetta.

As simple as it sounds, cutting on a bias is a perfect way to serve bigger crostini. Not only will your peach bruschetta look more elegant, but you will also increase the surface area, creating more room for your main delicious toppings. It’s a quick and simple way to elevate any dish!

So here is how you make my favorite summer appetizer! Are you ready? 

Honey Ricotta Peach Crostini Main Ingredients

• french baguette
• 3 peaches, pitted and sliced (or cubed)
• 1 cup whole milk ricotta
• 3 tsp honey
• mint or basil
• 4 Tbs pistachios
  
• balsamic glaze 

Prep Your Bread

1. Cut your French baguette on a bias.
2. Slightly brush your bread pieces with olive oil and set aside.
3. Preheat your grill to medium heat. 
4. Grill French baguette for 2 minutes on each side until golden brown. Transfer to the platter.

Prepare Delicious Toppings 

Once bread is ready you can start assembling your crostinis. Cube your three peaches, and set them aside. 

Generously spoon ricotta on each slice, top with cubed peaches, and sprinkle with honey. Add pistachios and fresh mint (or basil). Drizzle each crostini with balsamic vinegar reduction in a zig-zag pattern and serve immediately.