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!
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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