Peach Corn Ricotta Crostini
A refreshing and creamy appetizer that combines sweet peaches and crunchy corn atop toasted baguette slices for a delicious summer treat.
Ingredients
For the Crostini
- 1 loaf Baguette Sliced into 12 pieces
- 1 cup Fresh corn kernels Grilled if using fresh for added flavor
- 2 medium Diced fresh peaches Ensure pieces are bite-sized
- 2 tablespoons Olive oil For brushing and mixing
- 1 tablespoon White balsamic vinegar To enhance flavor
- 1/4 teaspoon Red pepper flakes Optional for spice
- 1 cup Ricotta cheese For creamy topping
- 1/4 cup Torn fresh basil leaves For garnish
Instructions
Preparation
- Gather all your ingredients on a clean surface.
- If using fresh corn, shuck and remove the kernels; if using frozen, thaw in a bowl.
- Dice the fresh peaches into small cubes.
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine corn, diced peaches, olive oil, and white balsamic vinegar. Add red pepper flakes if desired.
Cook/Assemble
- Slice the baguette into 12 pieces, about an inch thick.
- Lightly brush each side of the baguette slices with olive oil.
- Toast the baguette slices for about 5-7 minutes, flipping halfway through, until golden brown.
- Spread a generous layer of ricotta on each toasted baguette slice.
- Top with the corn and peach mixture, distributing evenly.
Serve
- Arrange the crostini on a serving platter.
- Garnish with torn basil leaves, a drizzle of balsamic glaze, and flaky sea salt.
- Serve immediately while warm.
Notes
Can store leftover peach corn mixture for up to 4 days. Toast baguette right before serving for maximum crunch. Experiment with other fruits or herbs as desired.