Whipped Ricotta Crostini with Peaches

This quick whipped ricotta crostini with peaches is a great last minute appetizer. Ricotta is blended with garlic, honey, and spices for a smooth, spreadable topping. Served with crispy crostini, fresh peach slices, herbs, and a drizzle of hot honey. The crispy bread goes great with the cool, creamy ricotta dip and the fresh juicy peaches. This recipe is sweet, savory, and spicy – some might say the perfect bite.

Highlights of the whipped ricotta and why you’ll love it:

• Quick appetizer: this appetizer takes just minutes to whip up! While the crostini is baking you can through everything in the food processor and have a delicious, fresh appetizer in 10-15 minutes!
• Simple ingredients: baguette. ricotta, garlic, honey, peaches, and fresh herbs. Those 6 ingredients are the base of this delicious appetizer. Additional toppings can be added in as desired, such as chopped pistachios, crispy prosciutto, jams or jellies, or balsamic glaze.
• Great for Summer: fresh peaches are ripe and in season late into the summer making this a bright and vibrant finger food perfect for any backyard gathering or social night. They can be whipped up in advanced and served on platters. Use your fresh herbs and tomatoes to add extra color and flavor.
• Store-bought short cuts available: store-bought crostini can be used in a pinch if you choose not to make your own. You can also buy hot honey and save from having to make your own. If you choose to add a drizzle of balsamic glaze, this can be bought premade as well.

If you like this easy crostini recipe, try my Baked Brie Crostini with Prosciutto and Jalapeno Pepper Jelly. It’s another perfect mix of sweet, salty, and spicy. Crispy baguette topped with sweet & spicy pepper jelly, prosciutto, and brie cheese. These would both be great as summer appetizers or finger food for a game day!

Use those abundant summer peaches and cherry tomatoes to make a beautiful spread. Guests can create their own perfect crostini. I like to serve on a big board with bowls of whipped ricotta, tomatoes, peach slices, and fresh herbs. Have slices of bread laid out and small knives for spreading the dip. These are easy for guests to snack on while they catch up.

Tools I used for this whipped ricotta recipe:

• Ninja Food Processor – my favorite affordable, yet powerful food processor, perfect for whipping this ricotta dip.
• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely. I like to use these to make the crostini on, I can get a whole baguette on one pan if needed.
• Ceramic Plate – a great neutral option for serving appetizers, I love the rustic look and muted colors.

How to make the Whipped Ricotta Crostini with Peaches (with step by step instructions):

Let’s talk a little about how to make this ricotta dip (The printable instructions are in the recipe card below.)

Quick Overview:

• Prep all fresh ingredients.
• Add sliced baguette to a sheet pan, drizzle with oil, and bake until crispy.
• Add ricotta, honey, garlic, and spices to a food processor.
• Blend until smooth.
• Serve ricotta over crostini with peach slices and hot honey.

1. Add ricotta, garlic, honey, red pepper flakes, black pepper, and salt to a food processor. Blend until smooth.
2. Slice baguette and lay out on a sheet pan, drizzle heavily with olive oil. Bake at 350 for 6-8 minutes until golden brown and crispy.
3. Serve whipped ricotta on the crostini with some fresh peach slices, fresh herbs, and a drizzle of hot honey.

Ingredient List & Ingredient Substitutions:

• Ricotta: I like whole milk ricotta as it is super rich and creamy, part skim ricotta would work as well.
• Honey: this adds the perfect amount of sweetness to the sauce and gives it a nice thick texture, agave can be an option as well.
• Red pepper flakes: add more or less as desired, these can be optional. They add a nice touch of heat to the cool and creamy ricotta.
• Garlic:  fresh garlic works best in this recipe, or use jarred minced garlic. Add as much garlic as preferred.
• Baguette: French baguette is my choice for crostini but ciabatta bread, sourdough, or Italian bread will all work! Store-bought crostini can be used in a pinch but fresh is best.
• Olive oil: extra virgin olive oil is my recommendation, but avocado oil or a flavored olive oil can be a substitute.
• Peaches: fresh peaches or apricots add a perfect touch of freshness and sweetness to the crostini. I would not recommend using canned or frozen fruit.
• Herbs: basil and thyme are my go-to herbs here but fresh oregano, Thai basil, or mint leaves are also great additions. I recommend using fresh herbs and not dry herbs.

If you like this Whipped Ricotta Crostini with Peaches, you’ll love these other favorite appetizers…

Air Fryer Frozen Cheese Curds

Baked Brie Crostini with Prosciutto and Jalapeno Pepper Jelly

How to Make Torchy’s Green Chile Queso Dip Recipe

Skillet Cheesy Pepperoni Pizza Dip

Creamy Cottage Cheese Queso Dip

Birds Eye Frozen Cauliflower Wings in the Air Fryer

Recipe FAQs:

What does whipped ricotta taste like?

Whipped ricotta is light, creamy, with a slight tangy flavor it tastes like a combination of yogurt and cream cheese . Adding in honey and garlic gives it a sweet yet fragrant flavor.

How long does whipped ricotta last in the fridge?

Whipped ricotta is best served immediately but it will keep in an airtight container in the fridge for 1-2 days.

What is the difference between crostini and bruschetta?

Bruschetta is made by toasting whole, wide slices of a rustic Italian or sourdough type bread. Crostini are sliced and toasted from a smaller, round, finer-textured bread, more like a white bread baguette.

What bread is crostini made frome?

A baguette is traditional for crostini but you can also use ciabatta or Italian bread.

How long can you keep crostini and how do you store?

To store, keep the crostini in an airtight container or bag at room temperature for up to a week. You can freeze the unbaked or baked crostini, too. Store them in a freezer-safe container or bag for up to 3 months. Bake as normal from frozen, or warm the already baked crostini for a few minutes in a 350ºF oven