Jenn’s Homemade Chicken Soup

It’s been raining like crazy in my little corner of the world this past week. This has kept me focused in the kitchen, which I love, but it has also given me a craving for homemade chicken noodle soup. This recipe is so easy you won’t hesitate to make it anytime. Best part is you probably already have the ingredients in your fridge and pantry and it’s done in under 45 minutes from start to finish. I hope this chicken soup warms your soul as it always does mine!

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Grilled Peach and Ricotta Crostini

The best fruit of this summer season in my small corner of the world has been the PEACH and this peach and ricotta crostini is my new favorite. There are still several weeks of summer left and I have a feeling you’ll be making this recipe even beyond that. Since I started my food blogging venture a bit late in the season, I’m working overtime to share some more summertime recipe before we start rolling out recipes for fall.

Let me warn you, these crostinis are addictive. I know this because as I was testing different versions with my hubby we could not stop eating them. Seriously, I almost didn’t have enough to take the pictures. Although other versions I tested were good, this one blew my mind.

Grilled peach and ricotta crostini with crispy prosciutto and sweet basil
Grilled Peach and Ricotta Crostini

In general, crostini recipes can be easily modified to serve 4-8-16 people. When you slice the baguette thin for crostinis, it can yield between 30-32, 1/2 inch slices. The ingredient quantities in the recipe I created is for 8 servings (2 crostinis per serving because you can’t just have one trust me) so that’s 16 slices in total. If you make the entire loaf just double the recipe. If not you’ll have about half of the baguette to use for something else.

I have to admit, when I met my husband and started cooking more Italian foods, I had a super hard time with ricotta cheese. It’s just one of those cheeses that is different in consistency and lacks in flavor so it has to be seasoned. Ricotta can knock a recipe out of the park or it can totally ruin it for me if it’s not prepared properly. That said, I’m so excited for you to try this grilled peach and ricotta crostini because I’m convinced this ricotta is like butter it’s that good.

Testing the recipe

The crunch of the baguette, the creamy ricotta, together with the slight saltiness of the crispy prosciutto, and the sweetness of the grilled peach… top that with fresh sweet basil and a drizzle of maple syrup….YUUUUMMM. After testing several versions by unanimous vote, this is the recipe that will definitely be on the menu for brunch. You can really make this for any occasion for breakfast, lunch or dinner, I would totally have this for dessert. Everyone will love it. As I was testing the recipe, my second favorite was drizzled with balsamic glaze. I just love love love balsamic glaze and use it in may recipes. If you decide the try it with the glaze, be careful to drizzle lightly because too much will overpower all the other flavors. This is why I chose the version with maple syrup. Maple syrup (the real thing friends, not that high fructose syrup stuff) is honestly one of those things you can never have too much of.

Toasting the baguette slices

Preheat the oven to 400 degrees and bake for 8 minutes. Just set the timer. My favorite part is you don’t have to keep an eye on them because they always come out perfect. A few minutes before I put them in I brush some olive oil on them and sprinkle some coarse sea salt. I only brush the tops by the way. When they’re done set aside. This can actually be done several hours before hand if you way to get it out of the way.

Grilled peach crostini with a lemon zest and maple infused ricotta, crispy bacon and sweet basil
Toasted baguette creamy ricotta crispy prosciutto sweet peach and basil drizzled with maple syrup

It was pouring at my house when I was making this so, I decided to bring out my panini press. I made everything on my counter instead of having to fire up the grill outside. Even though the whole process only took me about 15 minutes from start to finish, the panini press was a time saver. While I was grilling the peach slices on one half, I was cooking the prosciutto on the other. Since a crostini is a type of “finger food” meant to be eaten in a couple of bites, I think a little goes a long way as far as the amount of toppings. Also, making sure that everything is chopped so the toppings don’t fall off (for the most part) when you take a bite is key.

The ricotta

Meanwhile I prepared the ricotta (whole milk ricotta is so much better for this recipe). One cup was just enough. I stirred in the zest of one lemon and 1 1/2 tbsp. of real maple syrup. If you add more, the ricotta becomes a bit liquidy. Stir in a pinch of kosher salt (it made all the difference) and that’s it.

Grilling the peaches and prosciutto

For the peaches and the prosciutto… preheat the grill to 420 degrees. Give the peaches a quick rinse in cool water. You don’t even have to peel them. Just remove the seed and slice into 1/2 inch wedges. For the next step you really do have to stand by because it happens fast. Place half prosciutto slices on the preheated grill and then do the same for the peach slices. Close the press and count to 30. Don’t peek! It’s that fast. Remove the peaches first and then the prosciutto. The first batch I made, I left on for just a bit longer and they got mushy. Place the slices on the baking sheet and then go for the second batch. Rough chop the prosciutto, this will help to give a clean bite every time. It’s that easy, you’re ready to put the crostini together.

How to put this crostini together

Baguette slice – spread 1/2 tsp. ricotta mix – pile on the prosciutto bits – top with 2-3 slices of peach and basil chiffonade – drizzle with maple = HAPPY DANCE for you tummy!

grilled peach and ricotta crostini is a must have on every brunch menu
Grilled peach crostini is a must have on every brunch menu

Ingredients

  • Baguette loaf cut into 1/2 inch slices (16 for this recipe)
  • Two ripe peaches, thin sliced wedges
  • 1 tbsp. olive oil
  • Coarse Kosher salt
  • 1 cup whole milk ricotta cheese
  • zest of 1 lemon
  • 1 1/2 tbsp. real maple syrup, plus more for drizzling
  • 4-6 thin slices of Prosciutto Di Parma
  • Pinch of Kosher salt
  • Fresh basil leaves (chiffonade)
Fresh yellow peaches and sweet basil
Fresh peaches and sweet basil

Directions

  1. Preheat oven to 400 degrees.
  2. Place baguette slices on a baking sheet and brush with the tops with good extra virgin olive oil. Sprinkle with coarse Kosher salt.
  3. Bake for 8 minutes. Then set aside.
  4. In a small bowl stir together the ricotta, lemon zest, maple syrup and kosher salt. Place in the fridge while preparing the peaches and prosciutto.
  5. Preheat panini grill to 420 degrees.
  6. Rinse the peaches in cold water. Remove the seed and slice into 1/2 inch wedges.
  7. Take half of the prosciutto slices and place on one side of the grill and half the peach slices on the other.
  8. Close the grill and cook for 30 seconds. Remove the peaches and spread out on a baking sheet. Then do the same for the prosciutto. The peaches are delicate when sliced thin for this recipe so keep an eye on them. You don’t want to overcook them or you’ll be making peach compote instead. Repeat with the second batch.
  9. Rough chop the prosciutto.
  10. Spread 1/2 tsp. of the ricotta mix on each baguette slice.
  11. Sprinkle on some prosciutto. Be generous 🙂
  12. Top with 2-3 slices of peach.
  13. Sprinkle the basil and drizzle with maple.
  14. Enjoy!
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Grilled Peach and Ricotta Crostini

The very best brunch, lunch or dinner appetizer for the summer!! So good you can even serve this for dessert and everyone will love it. Crispy baguette slices, creamy ricotta, salty prosciutto, sweet peaches, basil and maple syrup.

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 29 minutes
  • Yield: 8 1x
  • Category: Appetizer, brunch, Dessert, lunch
  • Cuisine: American
Scale

Ingredients

  • 1 Baguette loaf (cut in 1/2 slices)
  • 2 ripe peaches sliced in thin wedges
  • 1 tbsp good olive oil
  • coarse Kosher salt
  • 1 cup whole milk ricotta
  • 1 lemon (zested)
  • 1 1/2 tbsp real maple syrup
  • 46 thin slices Prosciutto Di Parma
  • pinch of Kosher salt
  • 6 fresh basil leaves (chiffonade)

Instructions

  1. Preheat oven to 400 degrees.
  2. Place baguette slices on a baking sheet and brush with the tops with good extra virgin olive oil. Sprinkle with coarse Kosher salt.
  3. Bake for 8 minutes then set aside.
  4. In a small bowl stir together the ricotta, lemon zest, maple syrup and kosher salt. Place in the fridge while preparing the peaches and prosciutto.
  5. Preheat panini grill 420 degrees.
  6. Rinse the peaches in cold water. Remove the seed and slice into 1/2 inch wedges.
  7. Take half of the prosciutto slices and place on one side of the grill and half the peach slices on the other.
  8. Close the grill and cook for 30 seconds. Remove the peaches and spread out on a baking sheet. Then do the same for the prosciutto. The peaches are delicate when sliced thin for this recipe so keep an eye on them. You don’t want to overcook them or you’ll be making peach compote instead. Repeat with the second batch.
  9. Rough chop the prosciutto.
  10. Spread 1/2 tsp. of the ricotta mix on each baguette slice.
  11. Sprinkle on some prosciutto. Be generous 🙂
  12. Top with 2-3 slices of peach.
  13. Sprinkle the basil and drizzle with maple.
  14. Enjoy!

Notes

Try a light drizzle of balsamic glaze instead of the maple for a more savory flavor.

You can toast the bread a few hours in advance and keep at room temperature.

You can prepare the ricotta mixture up to 24 hours in advance and refrigerate in an airtight container.

If you use an outdoor bbq grill, don’t put the peach slices directly on the grill. Instead use a grill pan over the bbq to get the gill marks.

Jennifer Lopez