Buttery Peach and Ricotta Crostini

By Yasmin Fahr

Updated July 13, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
20 min
Rating
5(176)
Comments
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Crusty bread slathered with a soft, creamy cheese spiked with lemon juice, olive oil and flaky salt and topped with buttery sliced peaches makes an easy meal for hot summer nights. It’s also an easy way to transform less-than-ideal summer fruit into a simple and luscious dinner: Sear the sliced fruit in a mixture of olive oil and butter until softened and finish with salt and a sprinkle of fresh herbs. Thinly sliced jamón (or prosciutto) adds a salty bite and heft, or skip it to keep it vegetarian. Slice the toasts into bite-sized appetizers or serve with a green salad for a complete meal. Ricotta can vary in taste, so sample a spoonful first to gauge how much salt, olive and lemon juice you’ll need.

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Ingredients

Yield:4 servings

  • 1 tablespoon olive oil, plus more for drizzling

  • 4 semi-ripe peaches or nectarines, sliced into ¾- to 1-inch-thick wedges

  • Sea salt

  • 2 tablespoons unsalted butter

  • 1 lemon, halved

  • 1 ½ cups ricotta (about 14 ounces) or soft goat cheese

  • 4 slices of thick, crusty bread, such as halved ciabatta or baguette (9 to 10 inches long), lightly toasted

  • ¼ pound thinly sliced jamón serrano or prosciutto (optional)

  • 1 sprig of fresh mint or basil, leaves gently torn

  • Freshly cracked black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 66 milligrams cholesterol; 467 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 28 grams fat; 4 grams fiber; 1214 milligrams sodium; 25 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a 12-inch skillet over medium-high until hot. Add the peaches, season with salt and cook until the slices start to color on the bottom, about 3 minutes. Use tongs to turn them over and cook for 3 more minutes.

  2. Step 2

    Add the butter, tilting the pan to spread it around, and continue to cook until the butter has melted and the peaches look soft, about 1 ½ minutes more. Season lightly with salt and squeeze half the lemon over everything. Set aside off the heat to cool slightly. 

  3. Step 3

    Spoon the ricotta onto the bread slices and drizzle with olive oil, salt and another squeeze of lemon juice. Place a thin layer of jamón slices on top, if using. 

  4. Step 4

    Divide the peaches among the toasts, pouring any pan juices on top. Garnish with fresh herbs and a sprinkling of pepper. Slice in half, if desired and serve immediately.

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Ratings

5 out of 5
176 user ratings
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Comments

Michael

First, my constructive notes: Make sure your peaches are ripe, but still firm. Over ripe and they get really juicy but perhaps a bit too soft in the pan, though the extra juiciness and soft texture was a nice contrast to the crusty, toasted bread. If you use goat cheese only salt the peaches once, if at all, and probably skip the sprinkle on the ricotta as well. I did a 50/50 mix of goat cheese and ricotta, this helped temper the pungent flavor and added extra creaminess. I reckon this would be excellent with a bit of heat to round out the flavor profile. You have the salt, fat, and acid. A touch of heat would make this top tier. This recipe is excellent - it feels elevated with such simple ingredients. It definitely is as good as the ingredients you put in! Even with Mega-Mart inputs I found it delectable. I could see this being served as an appetizer in a high end restaurant.

Melissa

Just looking at the recipe (haven't made it yet), I would add some balsamic.

Mary Beth

This was delicious, but I would do things differently next time. I used ciabatta bread. Either cut the toasted bread before building the crostini or use toasted baguette—really hard to cut after being built and keep it looking nice. I would also chop the peaches in pieces next time, very messy to eat and taking a bite caused the filling to fall off. Same goes for the proscuitto, tear it into smaller pieces.

Joe Hanlon

I loved this recipe. Agreed it needed a ‘finish’ like basaltic glaze or hot honey. Also I think I’d add some dried oregano to the ricotta to elevate

JP in Baltimore

Delicious. My only adjustments - Added lemon zest to ricotta (you’re squeezing the lemon for juice anyway) - spread on platter with peaches, crostini on side. Gluten free or low carb folks get to enjoy too.

Miike

I used all the ingredients plus balsamic vinegar. The flavor was complex and delicious. Instead of toasting the bread I buttered both sides and pan fried it. I'm not convinced cooking the peaches added anything except warmth. Next time I'll try it with raw ripe peaches.

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