Ingredients
Method
Instructions
- In a food processor or high-speed blender, combine the ricotta cheese, heavy cream, honey, lemon zest, and a pinch of salt. Process for 1-2 minutes until completely smooth and light. Refrigerate until ready to use.
- Preheat a grill pan or large skillet over medium-high heat. Brush both sides of the baguette slices lightly with olive oil.
- Toast the bread slices for 1-2 minutes per side until golden brown and crisp with visible grill marks. Set aside to cool slightly.
- While the bread is toasting, slice the peaches into uniform 1/4-inch thick wedges. If the peaches are very firm, you may quickly sear them on the grill pan for 30 seconds per side to caramelize the sugars.
- Spread a generous tablespoon of the whipped ricotta onto each toasted baguette slice, creating a small well in the center.
- Top the ricotta with 2-3 peach slices, a sprinkle of fresh basil, and a drizzle of balsamic glaze.
- Finish with a light sprinkle of flaky sea salt and serve immediately to maintain the crunch of the bread.
Notes
For an extra kick, swap the standard honey for hot honey. Ensure your peaches are ripe but still firm enough to hold their shape when sliced.
