Peach Corn Ricotta Crostini
Peaches and corn paired with ricotta are the perfect sweet and salty bite!
Servings: 6 servings
Ingredients
- 1 cup corn fresh or frozen. For extra flavor grill the corn.
- 1 cup diced fresh peaches
- 2 teaspoon white balsamic vinegar
- 2 teaspoons olive oil
- Pinch of red pepper flakes optional
- 1 cup ricotta
- 12 slices of baguette
- Torn basil leaves balsamic glaze and flaky sea salt for garnish
Instructions
- Brush the baguette slices with olive oil and sprinkle with salt. Toast in the oven or on the grill at 425° F. until golden brown or lightly charred if on the grill.
- In a bowl, combine the corn, peaches, vinegar, olive oil, and a pinch of salt and red pepper flakes. Stir everything together.
- Spread a spoonful of the ricotta on top of each slice of baguette. Add a spoonful of the peach corn topping onto the ricotta. Garnish with torn basil, balsamic glaze, and a pinch of sea salt.
Notes
- For the best flavor, let the peach and corn topping marinate in the fridge for 30 minutes.
Nutrition
Serving: 2g | Calories: 174kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 168mg | Fiber: 2g | Sugar: 5g