Peach and Ricotta Crostini with Basil

Have you entered the Food in Jars Cookbook giveaway yet?  Do it now.  It’s not just for canning enthusiasts, although it might turn you into one.

The entire point of today’s post is to entice you to run out to the farmers market and scoop up a final case of late-September peaches.  Are you convinced?  Because this weekend we are making jam, probably for the last time this summer.  Saffron Peach Jam.  Yes, it’s as intriguing as it sounds.  Yes, you will want to cook along.  And yes, a side benefit of having peaches in the house is that you can eat them on ricotta-slathered toast for breakfast.

Peach and Ricotta Crostini with Basil: Slice peaches.  Eat them on ricotta-slathered toast for breakfast.  Or anytime, really.  Basil slivers on top are nice, too.

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11 thoughts on “Peach and Ricotta Crostini with Basil

  1. Little Sis

    I am slobbering at the photo. We bought some chevre at the farmers’ market (for my lacto devouring daughter) and I can only imagine how this would taste in your recipe. Yum.

    Reply

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