Peach and Whipped Ricotta Crostini
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Peach and Whipped Ricotta Crostini
Recipe by Courtney Roulston
Ingredients
8 x slices rye sourdough bread (around 1.5cm thick)
2 tablespoons Squeaky Gate extra virgin olive oil, plus extra for drizzling
sea salt and cracked black pepper to taste
2 cups full fat fresh ricotta cheese (from the deli)
4 fresh peaches or nectarines, sliced
½ cup balsamic vinegar
¼ cup honey
¼ cup basil leaves, sliced
small Raco pot
Method
Heat a BBQ plate to medium. Drizzle the bread with oil and season with a pinch of sea salt and grill for 2 minutes each side, or until toasted and charred. Set aside.
Place the ricotta into the bowl of a small food processor and blitz for around 2 minutes, or until light and airy.
Place the balsamic and honey into a small pot and bring up to a simmer. Leave to cool for 5 minutes to reduce and has become a slightly thickened.
Spread the whipped ricotta onto the base of the charred bread. Top with a few slices of peach and a few grinds of black pepper. Drizzle with the balsamic sauce, a little extra virgin olive oil and scatter with the basil leaves.
