Spicy Peach & Ricotta Crostini

Spicy Peach & Ricotta CrostiniI saw this idea over on Honest Cooking and have adapted it to use local, seasonal ingredients and you could easily adapt it to use what is local and in-season for you.

Yesterday, I told you one of the ways to use leftover bread is to make crostini, now here is an easy way to use that crostini.

Taking next to no time to make, these sweet, spicy, salty and crunchy mouthfuls are perfect to serve with a glass of bubbles at your New Year’s celebration.

I have once again used the lovely sheep ricotta from Origin Earth for these morsels, but use whatever is available in your local area. I have also made these with Origin Earth Lebanese Sour Cream (a lebane like product) – delicious.

Spicy Peach & Ricotta Crostini

A grind of black pepper can be used instead of the chipotle flake.

To prevent the crostini from going soggy, assemble just prior to serving.

Serves – adjust to the amount you need

crostini – see here how to make crostini
Origin Earth Sheep Milk Ricotta
fresh peaches, peeled and thinly sliced
honey – I used local honey from The Naked Honey Pot
Orcona Smoked Chipotle Flake
sea salt

Spread crostini with a ricotta. Top with a slice or two of peach, then drizzle with honey and sprinkle with chipotle flake or black pepper and a good grind of sea salt.

Recipe adapted by Rachel Blackmore

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Other recipes which use Origin Earth sheep milk ricotta that you might like to try:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

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