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Crostini with peaches, soft cream & balsamic

Today I will share with you a dessert recipe of crostini. I wouldn’t say that it’s an excellent alternative to a good cake or a cupcake, but such a snack can easily solace a glass of Moscatel or some other sweet wine. Yes, and with a cup of freshly brewed coffee these crostini are just perfect.

Recipe by Mike Yarmish from Foodiearium (adapted by Azzuro)

Ingredients

  • 1-2 tbsp Azzuro Blend olive oil
  • 1-2 small peaches
  • 1 tbsp honey
  • 5-8 tbsp Argento balsamic vinegar
  • 6 tbsp feta
  • 2 tbsp ricotta
  • half a cup arugala
  • 1-2 tbsp fresh basil

Instructions

  1. Rub the slices of baguette, as usual, with some olive oil and fry. Only here you omit the part with rubbing them with garlic.
  2. Cut the peaches in halves and fry in a grilling pan for 4-5 minutes on medium heat on each side. They should soften, and get a little golden, but not scorch.
  3. Using a blender or a food processor, mix the ricotta and feta cheese until getting smooth mass.
  4. Mix balsamic vinegar and honey in a little sauce boat on low heat and evaporate a little for 4-5 minutes. Let it cool a little, and you can prepare the crostini.
  5. On each slice of baguette spread the cheese mixture, place ruccola, peaches, pour a mixture of balsamic vinegar and honey and decorate with finely chopped basil. 

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