Roasted Peach Crostini with Whipped Blue Cheese Ricotta

Roasted Peach Crostini with Whipped Blue Cheese Ricotta
Roasted Peach Crostini with Whipped Blue Cheese Ricotta

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.

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.

Drizzle of honey over Roasted Peach Crostini
A drizzle of honey add a bit of sweetness to these Roasted Peach Crostini

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

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!


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
Roasted Peach Crostini with Whipped Blue Cheese Ricotta

Looking for more recipes like this? Check these out:

Do you love our recipes?

We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.

Buy me a coffee

We will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!

Thank you for being part of our community! You are the reason we do what we do!

Roasted Peach Crostini with Whipped Blue Cheese Ricotta

5 from 1 vote
Course: Appetizers, StarterCuisine: Italian-AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Ready to make this recipe? Click HERE to have the ingredients delivered straight to your door!


  • 4 4 -6 Ripe peaches, pitted and cut into slices

  • ½ cup dry rosé wine

  • 1 tsp 1 kosher salt

  • 3 Tbsp 3 extra virgin olive oil, divided

  • 1 1 baguette, sliced

  • 8 oz 8 ricotta

  • 5 oz 5 cambozola, gorgonzola, or other blue cheese of choice

  • handful arugula

  • 1/8 cup 1/8 pistachios, gently roasted and chopped

  • honey to drizzle


  • 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 Tbsp 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 (1/4 sheet) or cookie sheet with a rim with 1 Tbsp 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!

Did you make this recipe?

Tag @cooking_with_wine on Instagram and hashtag it #cookingwithwineblog

Leave a Reply

Your email address will not be published. Required fields are marked *

CookingWithWine©Copyright 2021. All rights reserved.