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.
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!
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!
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
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Roasted Peach Crostini with Whipped Blue Cheese Ricotta
Course: Appetizers, StarterCuisine: Italian-AmericanDifficulty: Easy8
servings15
minutes30
minutes45
minutesReady to make this recipe? Click HERE to have the ingredients delivered straight to your door!
Ingredients
4 -6 Ripe peaches, pitted and cut into slices
½ cup dry rosé wine
1 tsp kosher salt
3 Tbsp extra virgin olive oil, divided
1 baguette, sliced
8 oz ricotta
5 oz cambozola, gorgonzola, or other blue cheese of choice
handful arugula
1/8 cup pistachios, gently roasted and chopped
honey to drizzle
Directions
- 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!
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