Ricotta Crostini with Grilled Peaches is an ideal summertime finger food. Learn how to grill peaches, make a simple balsamic reduction, and assemble ricotta-topped crostini for an elegant appetizer. Makes 6 servings.
Love peach recipes? Try Peach Margarita and Grilled Peach Salad with Burrata for more seasonal ideas.
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2021 Update: This recipe was originally shared in July 2016. The recipe and post now include new photos, extra tips, and clarified instructions. I hope you love this Peach Bruschetta!
This grilled crostini was born out of peak peach season—simple ingredients on hand and a desire for a fresh, savory appetizer rather than a dessert, though summer peaches do shine in sweets.
Why I love this recipe:
This began as a dessert-style crostini with honey, but the savory version with a balsamic drizzle won me over. The bread gets crunchy, the peaches caramelize and become juicy and fragrant on the grill, and ricotta adds a light, creamy contrast. A balsamic reduction gives the dish a bright, tangy finish that balances the sweetness of the fruit.
If you like cheese, peaches, and a satisfying crunch, these ricotta crostini are perfect for summer gatherings and backyard barbecues.
What you need to make this recipe
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- Cast iron grill or grill pan (or an outdoor grill)
- Tongs
- Saucepan for the balsamic reduction
Let’s talk ingredients!
Most of these items are likely in your kitchen already. Scroll to the recipe section for exact measurements and step-by-step instructions.
Here’s what to purchase or have ready:
- Baguette or crusty bread — thin rounds work well for bite-sized crostini; thicker slices are fine if you prefer larger toasts.
- Fresh peaches — ripe but still slightly firm; overly soft peaches will fall apart on the grill.
- Olive oil — for brushing peach halves before grilling.
- Ricotta cheese — whole-milk ricotta offers the best flavor, but any ricotta will work.
- Balsamic vinegar — to reduce into a glaze. Store-bought reductions work if you prefer.
Variations and substitutions
Cheese swaps: Try fresh mozzarella, tangy goat cheese, or creamy burrata in place of ricotta. A blended feta spread can also be a flavorful alternative.
Peach alternatives: If peaches are not at their best, use a peach compote or a tangy peach salsa as the topping instead of grilled slices.
How to make the balsamic reduction
Pour the balsamic vinegar into a small saucepan and simmer over medium heat until it reduces by about half and thickens into a glossy glaze. Remove from heat and cool. The reduction keeps in the refrigerator for up to two weeks, so you can make it ahead.
How to grill peaches
Preheat the grill or grill pan to about 400°F. For gas grills, light only half the burners so you can cook on indirect heat and avoid charring.
Halve and pit the peaches. Keep the skin on for color and texture; peeling is optional.
Brush the peach halves with a little olive oil and place them flesh-side down on the hot grill. Cover and grill 3–5 minutes, until the flesh chars and caramelizes. Rotate if needed for even charring, then remove and let cool slightly before slicing into thick wedges.
How to make Ricotta Crostini with Grilled Peaches
Place baguette slices on the grill grates to toast over indirect heat; cover and toast 1–2 minutes per side until crisp and lightly browned. You can also toast slices in the oven if you prefer.
Smear a generous spoonful of ricotta on each toasted slice. Top with grilled peach slices, then finish with a drizzle of balsamic reduction and torn fresh basil leaves. Serve slightly warm.
Easy entertaining tips
These crostini are a great make-ahead-friendly appetizer for summer parties. They pair perfectly with backyard grilling and can be scaled up to feed a crowd.
- Scale the recipe: Double or triple quantities depending on your guest list.
- Make the glaze ahead: Balsamic reduction stores well in the fridge for days.
- Bite-sized servings: Use small baguette rounds so guests can eat them easily while mingling.
- Plan peach quantity: Bite-sized crostini usually require one peach slice each; larger toasts may need 2–3 slices per piece.
- Garnish: Fresh basil and a sprinkle of flaky sea salt add brightness and contrast.
Frequently Asked Questions
Use it to make these crostini—ricotta pairs beautifully with grilled peaches and a balsamic glaze.
Yes. Blend ricotta in a food processor for 1–2 minutes to make it silky smooth and easier to spread.
They should be ripe enough to be sweet but still a bit firm. Overripe peaches will fall apart on the grill.
Slice down through the seam from stem to bottom, rotate to split the halves, and remove the pit. Grill the halves flesh-side down.
Quick tips and tricks
- Choose the right peaches: Slightly firm, ripe peaches grill best without falling apart.
- Grill the bread: Grill marks and light toasting add texture and flavor to the crostini.
- Don’t skip the glaze: The balsamic reduction brings acidity and balance to the sweet fruit and creamy ricotta.
Here’s a concise recipe to make these crostini at home.
Ricotta Crostini with Grilled Peaches
Servings: 6
Cook Time: 10 mins | Total Time: 10 mins
Equipment
- Saucepan (3.5 qt)
- Cast iron griddle or grill pan
- Tongs
Ingredients
- 1/4 cup balsamic vinegar
- 1 baguette or other crusty bread, sliced into 12 rounds
- 4 medium peaches, halved and pitted
- 1 tablespoon extra virgin olive oil
- 1 cup ricotta cheese
- Fresh basil for garnish
Instructions
Make the balsamic reduction
- Pour 1/4 cup balsamic vinegar into a small saucepan and simmer over medium heat until reduced by half and thickened. Remove from heat and set aside.
Make the crostini
- Preheat the grill or grill pan to 400°F. For gas grills, light half the burners for indirect heat.
- Slice the baguette into 12 even pieces and place them on the grates to toast, about 1–2 minutes per side.
- Brush the halved peaches with 1 tablespoon olive oil and place flesh-side down on the grill. Cover and grill 3–5 minutes until charred; rotate if needed. Remove and slice as they cool.
- Smear about 1 cup ricotta evenly across the toasted bread slices.
- Top each with peach slices, drizzle with the balsamic reduction, and garnish with torn fresh basil.
- Serve slightly warm.
Notes
You may use a store-bought balsamic reduction if you prefer convenience. Blending ricotta briefly makes it extra silky for spreading.
Nutrition (per crostini)
Calories: 146 kcal | Carbohydrates: 23 g | Protein: 6 g | Fat: 4 g | Fiber: 2 g | Sugar: 7 g