Blueberry Peach Crostini
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This Blueberry Peach Crostini is one of those recipes that looks beautiful on the table and comes together with very little fuss. It has everything I love in a summer appetizer—fresh fruit, creamy ricotta, crisp grilled bread, and a bright drizzle of Peach White Balsamic Vinegar.
The combination of peaches, blueberries, mint, and ricotta feels light and fresh, while the Herbes de Provence Olive Oil adds just a soft savory note that keeps everything balanced. It is sweet, creamy, crisp, and just interesting enough to make people ask what is in it.
At The Little Shop of Olive Oils, I always enjoy sharing recipes like this because they take simple ingredients and turn them into something that feels special. This is a lovely choice for brunch, wine nights, showers, or any summer gathering when you want something fresh and pretty to serve.
If you are looking for an easy summer crostini recipe with fruit, ricotta, and balsamic, this is a wonderful one to keep on hand.
Why You’ll Love This Blueberry Peach Crostini
- Fresh, colorful, and perfect for warm-weather entertaining
- Creamy ricotta pairs beautifully with juicy peaches and blueberries
- Peach White Balsamic Vinegar adds a bright, fruity finish
- Simple to assemble but lovely to serve
- Great for brunch, appetizers, or a light bite with wine
Serving Ideas
These crostini are wonderful served as a summer appetizer, part of a brunch spread, or alongside a cheese board. They are best enjoyed fresh, when the bread is still slightly crisp and the fruit looks bright and beautiful on top.
Blueberry Peach Crostini
Rated 5.0 stars by 1 users
Category
Appetizers
Author:
Tracey Wilkinson
Servings
8-10 servings
Prep Time
15 minutes
Cook Time
8 minutes
This Blueberry Peach Crostini is a fresh and easy summer appetizer made with creamy ricotta, peaches or nectarines, fresh blueberries, mint, and Peach White Balsamic Vinegar on crisp grilled baguette slices.
Ingredients
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1 container ricotta cheese
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2 tablespoons lemon juice
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1 tablespoon Herbes de Provence Olive Oil
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1 long baguette
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Softened butter
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2 peaches or nectarines, sliced thin
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1 bunch fresh mint leaves, for garnish
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Peach White Balsamic Vinegar, for drizzling
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Fresh blueberries, for garnish
Directions
In a mixing bowl, combine the ricotta, lemon juice, and Herbes de Provence Olive Oil until smooth and well blended.
Set aside.
Preheat a grill over medium heat.
Slice the baguette into 1/2-inch slices.
Butter one side of each slice.
Grill each piece until warmed through, slightly crisp, and marked from the grill.
Spread the ricotta mixture over each grilled baguette slice.
Top with thin peach or nectarine slices.
Add fresh blueberries and mint leaves.
Drizzle with Peach White Balsamic Vinegar.
Serve immediately.
Recipe Note
Make It Your Own:
- Use whipped ricotta for an even lighter texture
- Add a tiny drizzle of honey for extra sweetness
- Try basil in place of mint for a different fresh note
Tracey’s Notes:
This is one of those simple recipes that feels a little special because it is so fresh and pretty. The peaches and blueberries are beautiful together, and the Peach White Balsamic adds just the right finish. I love serving this when I want something easy, seasonal, and lovely on the table.