This simple appetizer serves as great passed hor d'oeuvres for your next party or as a snack to munch on by the pool. With the crunchy, olive oil-soaked french bread, creamy and smooth ricotta, fresh ripe nectarine and sharp yet sweet balsamic reduction, you will have a crowd-pleaser on your hands!
[Hailey] Ever since watching Brad Leone make homemade ricotta with Binging with Babish’s Andrew Rea, I have been obsessed with recipes that have ricotta. I have been making homemade lasagnas with fresh cheese biweekly, and throwing it on everything I can think of - desserts, pastas and more. If you want to know how ridiculously easy it is to make your own ricotta, just watch their video on Bon Appétit’s YouTube channel. All you will need is heavy cream, whole milk, vinegar, salt and cheesecloth. When you tell your friends you made this with fresh homemade ricotta (!!!), they will be incredibly impressed. What they don’t know is it took you 5 minutes of actual work.
TIP: Find a good, ripe nectarine and it will put the dish over the edge! Our nectarine was still a little crisp, but with the extra honey in the balsamic reduction, it complimented the tartness of the fruit.
Something we love about this one is how incredibly simple it was to make, with or without the homemade cheese. It can be prepped ahead of time and assembled right before you need to serve.
Nectarine Ricotta Crostini
With the crunchy, olive oil-soaked french bread, creamy and smooth ricotta, fresh ripe nectarine and sharp yet sweet balsamic reduction, you will have a crowd-pleaser on your hands!
Makes: 8 servings
- 1 loaf french bread
- 2 tbsp olive oil
- 1 cup ricotta cheese
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1 nectarine
- 1 bunch basil
- 1/4 tsp Salt
- Preheat oven to 425 degrees.
- In a small saucepan, combine balsamic vinegar, salt and honey. Reduce on low heat for 15 minutes until sauce reduces and thickens. Enough to coat the back of a spoon.
- Prepare french bread by cutting into 1/2 inch slices. Slice the nectarine into thin slices.
- Brush the sides of each piece of bread with olive oil. Place the crostini on a sheet pan and bake for 7-9 minutes or until lightly golden and toasted.
- Prep the basil by ripping into smaller pieces, carefully without bruising the leaves.
- Place dollup of ricotta on each piece of crostini, followed by a slice or two of nectarine, drizzle of balsamic-honey reduction and garnish with basil. Enjoy!