Buttery Peach and Ricotta Crostini

Name: Buttery Peach and Ricotta Crostini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 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

By Yasmin Fahr

Published July 8, 2026

Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.

Media 1 of 2

Ready In: 20 min
Rating: (0)
Comments: Read comments

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

Preparation

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.
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.
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.
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.