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    Home » Appetizers

    Roasted Peach Crostini with Whipped Blue Cheese Ricotta

    Published: Aug 8, 2022 · Modified: Dec 17, 2023 by Angela and Mark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This recipe for Roasted Peach Crostini with Whipped Blue Cheese Ricotta is a great way to kick your tastebuds into high gear and an excellent way to take advantage of delicious peaches in the summer at the height of stone fruit season.

    Roasted Peach Crostini with Whipped Blue Cheese Ricotta

    Rosé Roasted Peaches

    The goal here was to add flavor to the peaches by briefly marinating them in rosé wine. Gently roasting the peaches after develops additional flavor and softens the peaches slightly.

    Honestly, you could eat these peaches alone and be very happy! But they are fantastic with the addition of the cheese spread, arugula, honey, and pistachios.

    What blue cheese to use?

    We prefer the subtle tang and creaminess from cambozola. Cambozola is a delicious cheese that combines gorgonzola with a French triple cream style cheese.

    Alternatively you can use your favorite gorgonzola or blue cheese here.

    Drizzle of honey over Roasted Peach Crostini

    Making Whipped Ricotta

    If you haven't had whipped ricotta before, well you are in for a treat! It's super easy to make with a food processor or even a hand mixer. You simply whip or process the ricotta until it is smooth and creamy, which only takes a few minutes. You can also add honey to the cheese to make it slightly sweeter, but we prefer to drizzle the honey over the crostini at the end.

    A Dreamy Summer Appetizer

    This combination of peaches and the whipped blue cheese ricotta make this a dream summer dessert! Combine that with the crunch of toast and a drizzle of honey and you have an
    amazing starter! The honey cuts the salty blue cheese flavor just enough without being too
    sweet. We know you will love it!

    Enjoy!

    We hope that you enjoy this recipe for Roasted Peach Crostini with Whipped Blue Cheese Ricotta! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

    Roasted Peach Crostini with Whipped Blue Cheese Ricotta

    Looking for more recipes like this? Check these out:

    • Peach Mille-Feuille with Bavarian Cream
    • Hazelnut Honey Garlic Baked Brie
    • Parmesan Risotto and Mushroom Ragù Phyllo Cup Bites
    • Pecan Jalapeño and Gouda Cheese Ball

    📖 Recipe

    Roasted Peach Crostini with Whipped Blue Cheese Ricotta

    Roasted Peach Crostini with Whipped Blue Cheese Ricotta

    Roasted Peach Crostini with a creamy and delicious whipped blue cheese ricotta spread is what you need on your table this peach season!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Appetizers, Starter
    Cuisine Italian-American
    Servings 8 servings
    Calories 310 kcal

    Ingredients
      

    • 4 -6 Ripe peaches, pitted and cut into slices
    • ½ cup dry rosé wine
    • 1 teaspoon kosher salt
    • 3 tablespoon extra virgin olive oil, divided
    • 1 baguette, sliced
    • 8 oz ricotta
    • 5 oz cambozola, gorgonzola, or other blue cheese of choice
    • handful arugula
    • ⅛ cup pistachios, gently roasted and chopped
    • honey to drizzle
    Get Recipe Ingredients

    Instructions
     

    Roasted Peaches

    • Preheat your oven to 325°F. Put the peaches, wine, and salt in a small bowl and let them sit for about 10-15 minutes at room temperature.
    • While your peaches are soaking, brush your baguette slices with 2 tablespoon olive oil on the top side only, place on a sheet tray and toast in the oven for about 10 minutes or until golden brown. Remove and set aside until your peaches are ready.
    • Oil a small sheet tray (¼ sheet) or cookie sheet with a rim with 1 tablespoon olive oil. Put the peaches in one layer on the sheet tray and pour the marinating liquid over the slices. Place in the oven for 30 minutes. The peaches will soften and start to curl slightly on the edges when done. Remove the peaches and let cool on the sheet tray.

    Whipped Blue Cheese Ricotta

    • While peaches are roasting, add the ricotta and blue cheese to a food processor. Process until smooth and creamy (approximately 2-3 minutes). Set aside.

    Assemble

    • Spread the whipped blue cheese ricotta over each crostini, add a few leaves of arugula, then top with 2-3 roasted peach slices. Drizzle with honey, then sprinkle with your chopped pistachios and serve!

    Nutrition

    Calories: 310kcalCarbohydrates: 29gProtein: 11gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 722mgPotassium: 239mgFiber: 2gSugar: 13gVitamin A: 514IUVitamin C: 3mgCalcium: 192mgIron: 2mg
    Keyword blue cheese, crostini, peaches, ricotta
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    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

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