Grilled Peach and Ricotta Crostini

Juicy, sun-ripened peaches are grilled and take on beautiful char marks as their natural sugars caramelize, enhancing their sweetness while maintaining their juicy texture. Thick slices of artisanal bread are toasted until golden and crisp, creating the perfect base for creamy ricotta and the vibrant sweetness of the peaches. The contrast of warm, toasted bread, smooth ricotta and caramelized fruit makes for a simple yet flavorful combination.

1 large loaf of artisanal sourdough bread

4 tablespoons olive oil, divided

2 cups of ricotta cheese

Zest and juice of 1 lemon

½ teaspoon salt

¼ teaspoon pepper

8 ripe peaches

1 tablespoon honey

Fresh basil and balsamic glaze for garnish

Slice the bread into large slices. Using a pastry brush, brush the slices with 2 tablespoons of olive oil.

Mix the ricotta cheese with the lemon zest and juice, salt and pepper and set aside.

Toss the remaining olive oil with the honey, whisking to combine. Cut the peaches into wedges, then brush the peaches with the honey mixture.

Heat the Alpine Outdoor Collection Grill Pan on high heat. Grill the sliced bread until golden brown and set aside. Grill the peaches until well cooked and grill marks appear.

Spread some of the ricotta mixture on each slice of grilled bread. Top each slice with grilled peaches and drizzle with balsamic glaze. Top with fresh basil.