Ingredients
For the Crostini Base
- 12 slices of baguette
- 2 teaspoons olive oil
- Flaky sea salt for sprinkling
For the Peach Corn Topping
- 1 cup corn (fresh or frozen; grilled for extra flavor)
- 1 cup diced fresh peaches
- 2 teaspoons white balsamic vinegar
- 2 teaspoons olive oil
- Pinch of red pepper flakes (optional)
- Pinch of salt
For Garnish
- 1 cup ricotta
- Torn basil leaves
- Balsamic glaze
- Flaky sea salt
Instructions
- Prepare the Baguette Slices: Brush each slice of baguette lightly with olive oil and sprinkle with flaky sea salt. Toast the slices in the oven preheated to 425°F (220°C) until golden brown, about 8-10 minutes, or grill them until lightly charred for added smoky flavor.
- Make the Peach Corn Mixture: In a mixing bowl, combine the corn (if using frozen, thaw and drain excess moisture; if fresh, grill for extra flavor), diced peaches, white balsamic vinegar, olive oil, a pinch of salt, and optional red pepper flakes. Stir well to blend all flavors together.
- Assemble the Crostini: Spread a generous spoonful of creamy ricotta evenly over each toasted baguette slice. Then, top with a spoonful of the peach and corn mixture, spreading it gently to cover the ricotta.
- Garnish and Serve: Finish each crostini with torn fresh basil leaves, a drizzle of balsamic glaze, and an additional pinch of flaky sea salt to taste. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For extra flavor, grill the corn before mixing it with peaches.
- If baked, keep a close eye on baguette slices to prevent burning.
- The balsamic glaze adds sweetness and tang; you can substitute with aged balsamic vinegar reduction if desired.
- To make this recipe suitable for a vegan diet, substitute ricotta with a plant-based ricotta alternative.
- Adjust red pepper flakes according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
