I love peaches and now that they are in season, this is one of my favorite appetizers to make… or sometimes it just becomes my meal. I hope you all have a great weekend and are staying cool! We’re halfway through summer which makes me sad, but I am so ready for colder days.
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my two new stories, A Room with a Groom (from Save the Date Anthology) and Luke’s Last Love Kiss (from Finding Forever Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains, and each features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe uses peaches, my favorite summer fruit for Peach Crostini
Peach Crostini
This recipe is so easy to make and sometimes, if I'm in a good mood, I'll grill the peaches. But usually I just grill the breads and that's enough. Also, this recipe calls for balsamic glaze and my favorite brand is Colavita Balsamic Glaze and you can find it at Costco, BJs, Walmart, etc. It's much easier than making your own and tastes delicious.
Ingredients
- 16 baguette slices
- 2 Tablespoons olive oil
- 4 ounces thinly sliced pancetta
- 1 cup whole milk ricotta
- 1 Tablespoon honey
- 2 large peaches thinly sliced (unpeeled)
- 1/4 cup balsamic glaze
- 1/4 cup thinly sliced basil
Instructions
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Preheat the grill. Then lightly brush both sides of the bread with olive oil and set aside.
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Once the grill is hot, grill the bread for 1-2 minutes on each side until brown and crispy…. but not burned. Move the bread to a plate and set aside.
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In a skillet on the stove, over medium heat, cook the pancetta for 3-5 minutes or until it's crispy. Then drain the pancetta on plates lined with paper towels and set aside.
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In a bowl, whisk together the ricotta and honey. Then spread 1 Tablespoon of the smooth honey-ricotta onto each baguette slice. If there's extra cheese, just divide it between the breads.
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Place a few slices of peached on each bread and place the pancetta evenly over the top of every baguette slice. Drizzle the tops with the balsamic glaze. Then garnish with the basil and serve immediately.
