Peach, Tomato and Ricotta Crostini

This combination of creamy ricotta cheese, sweet peaches and tangy tomatoes is perfection!

I use a delicious artisanal sourdough bread, oil it and lightly grill it.  

It’s a delicious summer appetizer or a light lunch or even breakfast! And feel free to amp this up with a thin slice of prosciutto – yum!!  Be sure to add the coarse pepper – it really balances the flavours.  Enjoy!!

Peach, Tomato and Ricotta Crostini

Servings 2


  • 4 slices or ciabatta or sourdough bread
  • Olive oil for the bread
  • About ¾ cup fresh ricotta (preferably sheep's milk)
  • 1 ripe peach
  • 1 ripe tomato
  • Drizzle of honey
  • Freshly ground black pepper
  • Coarse sea salt I like Maldon


  • Brush the bread slices with olive oil.
  • Preheat the grill and grill the bread slices on each side for 2-3 minutes.
  • Spoon about 2-3 tablespoon ricotta onto each toast.
  • Halve, pit, and thinly slice peach. Slice the tomato.
  • Layer with peaches and tomato slices.
  • Drizzle with honey and sprinke with pepper and coarse salt.