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.
Emmy Cooks 
I’ve just been given a bag of late season peaches and I’m thinking crostini already.
Well, you needn’t save your peaches for jam since you say that’s not your thing. So it sounds like you have a nice breakfast ahead of you! :)
Beautiful! I want to get my peach on :D
Ricotta cheese goes so well with peach… I think you’re succeeding in making me want to go out to the supermarket now… :)
I’m convinced!
That photo makes me want to run to the farmer’s market now…Beautiful!
This looks like the perfect end of summer treat!! Yum!
That looks AMAZING, Emmy! Can’t wait to see the saffron peach jam. I love saffron and have never had it with peaches; I imagine that it is delicious though.
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.
This goes to show that simple is best!
Yum! I love this combo! I made a pizza with nectarines, basil, & balsamic earlier in the summer & this makes me want to make it again with peaches!