Friday, August 19, 2011

Peachy Keen Crostini

It's peach time in New Jersey.

We get bombarded all at once, all in the same month, with tomatoes, zucchini, peaches & corn.

I would say I use these 4 ingredients at least 3 x per week in meals, since they are fresh and local and usually delicious. Last year was the best year ever for local tomatoes.

But last year I did not eat one good peach or nectarine. True.
They were all mealy, mushy and tasteless.

I feel that buying peaches is a gamble. This isn't Georgia you know.

However, the summer of 2011 has been New Jersey's best yet for peaches and nectarines. Every single one has been delicious!

If you don't have a super sweet peach, then grill it!

Grilling fruit caramelizes them and makes them even sweeter.
Click here for an easy method on how to grill peaches and a good salad recipe.

I made a balsamic syrup by simmering some balsamic vinegar in a saucepan for a few minutes until thick and syrupy. It will be sweet and pairs beautifully with the fruit and cheese. And if you want a vegetarian version, skip the prosciutto.

Grilled Peach & Ricotta Crostini:

8 slices from a baguette, toasted
1 cup (approximately) of the freshest ricotta cheese
2 peaches, pitted and sliced
4 slices of prosciutto
8 fresh basil leaves
balsamic syrup
olive oil
sea salt

Make sure your fruit isn't super ripe or it will fall apart on the grill.

Oil a grill or grill pan (easier) with some cooking spray and grill the fruit slices about a minute on each side, carefully flipping them with a thin fish spatula. They should have nice grill marks. Set aside.

Assemble the crostini by swiping some ricotta cheese on each toast, then draping with a half slice of prosciutto.

Add the grilled peach slices and drizzle with some balsamic syrup and olive oil. Season with a pinch of sea salt and garnish with a fresh basil leaf.



Bluebird NY said...

Lovely combination!

Kristin said...

That looks delicious. And I'm surprised you couldn't get any good peaches last summer - I had a ton! Go to Terhune Orchards in Princeton - their yellow peaches are the best :)

Anonymous said...

Where do you get the freshest ricotta?

Stacey Snacks said...

As I have mentioned before, I buy my fresh ricotta weekly at my farmer's market. There are 2 people who sell it.....a cheese monger, and an Italian farmer who makes mozzarella and ricotta. It's about 7 bucks for a 1 lb. container and it lasts about a week unopened. DELICIOUS!

In the winter, I buy it at Trader Joe's and it's very good.


Bonnie's Kitchen said...

Last year I didn't have a good peach either, and I live in CT. THey were so mushy and tasteless.
This year has been a different story! Really good fruit this summer! I am making this tonight without the ham!
Thank you for the recipe, enjoy your weekend!

Cookie said...

I recently bought the most delicious ricotta I have ever had by Salvatore Ricotta from Saxelby Cheese. I ate it on crostini with honey- it was a party in my mouth! I can't wait to try with peaches.

Stacey Snacks said...

Where did you find Salvatore Ricotta? It's from Brooklyn, and they don't do mail order, believe me, I have tried. IT IS THE BEST IN THE WORLD@!

lisa is cooking said...

I've been loving peaches this year. And, they're so good grilled. The balsamic and basil leaf sounds great with them here.

Deeba PAB said...

Love the pairing Stacey...nothing like a yummy grilled peach. Ricotta sounds great with it. YUM!

Joanne said...

You know, I haven't found as many good peaches here this year but the nectarines have been AMAZING. I bet this would work well with those!

Proud Italian Cook said...

7 bucks a lb? I can get freshly made here for 2.79 lb! Ricotta and grilled fruit I've had all summer but never on a crostini, I must try!

Cookie said...


I bought it at Saxelby Cheese in the Essex Street Market on the LES. But I would travel to Brooklyn if I had to!!

Oui, Chef said...

LOVE LOVE LOVE grilled peaches. What a great way to use them!