Popular
Latest From the Show
How to Make Mexican Grilled Chicken In 15 Minutes
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Scroll down below to see how this recipe was made on Facebook Live!
Ingredients
- 1 baguette, cut on a bias into slices 1/2-inch thick
- Olive oil
- Salt
- 1 1/2 cups ricotta
- 2 tablespoons heavy cream
- 4 peaches
- Juice of 1 lemon
- A handful of basil, torn
- A handful of mint, chopped
- Honey, for drizzling
- Coarse sea salt, for sprinkling
Yield
Serves: 6 as a snack
Preparation
Preheat oven to 375°F. Brush each slice of baguette with a little olive oil then place them onto a sheet tray and sprinkle them with some salt. Bake in the oven for 10-12 minutes or until crispy and brown on top. Remove and cool.
In a medium-size bowl, whisk the ricotta with the heavy cream. Season with 1/4 teaspoon of salt and set aside.
Slice each peach in half, remove the pit and slice each half into 6-8 slices. Place into a large bowl and toss with lemon juice, basil and mint.
To build crostini, slather bread slices with a little bit of the ricotta mixture and top it with a few slices of peach. Drizzle with honey and sprinkle with salt and serve.
More Tasty Recipes:
Martina McBride’s Goat Cheese and Honey Crostini
Debi Mazar & Gabriele Corcos' White Beans and Rosemary Crostini
Creamy Corn Dip