Pair with Whites

Peach Crostini


  • 8 slices crusty country bread
  • 1 Tbsp olive oil
  • 4 ripe peaches, thinly sliced
  • ½ cup ricotta
  • ½ cup goat cheese
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp chopped fresh rosemary
  • ¼ cup honey, warmed
  • ¼ cup hazelnuts, coarsely chopped and toasted
  • Salt & pepper

  • Preheat oven to 375°F.
  • Brush both sides of bread with olive oil.
  • Sprinkle with salt and pepper.
  • Place on baking sheet and bake until lightly browned.
  • Whisk together ricotta, goat cheese, lemon juice, lemon zest, and rosemary.
  • Layer toast slices with cheese mixture and peach slices.
  • Sprinkle with salt and pepper, drizzle with honey, and top with hazelnuts.
  • Serves 4.
  • Cooking time: 20 minutes.



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