With the crazy heat summer brings I find myself looking for fast, mostly cookless meals. Crostinis are something I eat all summer long. This one happens to be one of my favorites! It’s inspired by a recipe from the Half Baked Harvest food blog.
Summer tomatoes are at their peak and peaches are just coming into season. To celebrate that, I’ve got an incredible crostini recipe for you. You make a simple bacon vinaigrette and toss the tomatoes in there. Then, you have the creamy tangy cheese mixture and fresh juicy peaches. It’s delicious and I can’t wait for you to try it!
Ingredients
Sourdough bread, sliced and toasted
2-3 peaches
1 c Ricotta cheese
¼ c goat cheese
1 c sliced grape tomatoes
Salt & pepper
1 tbsp Fresh oregano leaves
Vinaigrette ingredients
5 slices of bacon chopped and cooked until crispy
¼ c olive oil
2 tbsp white balsamic vinegar
1 tbsp hot honey
¼ c fresh basil leaves
2 cloves of garlic, minced
Salt & pepper
Directions
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In a pan cook the bacon until crispy. Pour the bacon and grease into a 16oz mason jar. Add the rest of the ingredients, a pinch of salt and pepper, and a pinch of chili flakes. Shake the bottle and set aside.
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In a small bowl combine the ricotta, goat cheese, oregano and a pinch of salt and pepper. Set aside.
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Toast the sour dough bread.
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Smear the ricotta mixture over the toast. Drizzle the vinaigrette over the cheese. Make sure to get the bacon pieces and sliced tomatoes on there.
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Top with fresh sliced peaches. Serve immediately and enjoy!
Notes:
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Vinaigrette and cheese mixture can be made in advance. Store the cheese mixture in the fridge and the vinaigrette on the counter.
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Top the peaches with a drizzle of hot honey and flaked sea salt for an extra kick
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In a pinch use ¼ c bacon bits in place of bacon slices