Chelsea Collins’ Peach, Ricotta and Walnut Crostinis

Chelsea Collins Peach Crostini

DESCRIPTION

Sweet, creamy and delightfully crisp, these Peach, Ricotta and Walnut Crostini by Chelsea Collins are a fresh summer appetizer. Toasted baguette slices are topped with whipped ricotta, juicy peach slices, crunchy California walnuts and fresh basil, then finished with a drizzle of balsamic glaze for a bright, flavorful bite.

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Total Time
30 Mins
Serves
4
Serving Size
1/4 of recipe
Meal
Brunch Lunch Snack
Course
Appetizers

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins

Nutrition

Calories
327 cal
Total Fat
14 g
Saturated Fat
3 g
Cholesterol
11 mg
Sodium
414 mg
Carbohydrates
41 g
Dietary Fiber
3 g
Total Sugars
10 g
Protein
11 g
Calcium
126 mg
Iron
3 mg
Potassium
256 mg

Ingredients

  • 1 baguette

  • 1/3 cup whipped ricotta

  • 2 peaches

  • 4 fresh basil leaves

  • Drizzle of balsamic glaze

  • 1/2 cup of California walnuts

Preparation

  1. Start by cutting your baguette into 1 inch thick pieces. Toast at 400 degrees until golden brown.

  2. Layer each crostini with whipped ricotta, a peach slice, fresh basil and a drizzle of balsamic glaze.

  3. Take your California Walnuts, crush them into small pieces and sprinkle on top.