Chelsea Collins’ Peach, Ricotta and Walnut Crostinis

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

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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Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Calories
327
Total Fat
14
Saturated Fat
3
Cholesterol
11
Sodium
414
Carbohydrates
41
Dietary Fiber
3
Total Sugars
10
Protein
11
Calcium
126
Iron
3
Potassium
256

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.