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Ingredients
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Whipped Ricotta
Pickled Peaches
Crostini
Garnish
Method
Whipped Ricotta
- 1
Whip the Ricotta
In a mixing bowl, combine ricotta cheese, heavy cream, salt, and black pepper. Using an electric mixer, beat on medium-high speed until smooth and creamy, about 3-5 minutes.
Pickled Peaches
- 2
- 3
Pickle the Peaches
Remove the saucepan from heat and add sliced peaches. Let the mixture cool to room temperature, then transfer to an airtight container and refrigerate for at least 2 hours before serving.
Crostini
- 4
Prepare the Crostini
Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 6-8 minutes until golden and crispy.
Assembly
- 5
Assemble the Dish
Spread whipped ricotta on each crostini, top with pickled peaches, and garnish with micro basil.