Buttery Peach and Ricotta Crostini

By Yasmin Fahr

Updated July 13, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
20 min
Rating
5(34)
Comments
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Crusty bread slathered with a soft, creamy cheese spiked with lemon juice, olive oil and flaky salt and topped with buttery sliced peaches makes an easy meal for hot summer nights. It’s also an easy way to transform less-than-ideal summer fruit into a simple and luscious dinner: Sear the sliced fruit in a mixture of olive oil and butter until softened and finish with salt and a sprinkle of fresh herbs. Thinly sliced jamón (or prosciutto) adds a salty bite and heft, or skip it to keep it vegetarian. Slice the toasts into bite-sized appetizers or serve with a green salad for a complete meal. Ricotta can vary in taste, so sample a spoonful first to gauge how much salt, olive and lemon juice you’ll need.

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Ingredients

Yield:4 servings

  • 1 tablespoon olive oil, plus more for drizzling

  • 4 semi-ripe peaches or nectarines, sliced into ¾- to 1-inch-thick wedges

  • Sea salt

  • 2 tablespoons unsalted butter

  • 1 lemon, halved

  • 1 ½ cups ricotta (about 14 ounces) or soft goat cheese

  • 4 slices of thick, crusty bread, such as halved ciabatta or baguette (9 to 10 inches long), lightly toasted

  • ¼ pound thinly sliced jamón serrano or prosciutto (optional)

  • 1 sprig of fresh mint or basil, leaves gently torn

  • Freshly cracked black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 66 milligrams cholesterol; 467 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 28 grams fat; 4 grams fiber; 1214 milligrams sodium; 25 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a 12-inch skillet over medium-high until hot. Add the peaches, season with salt and cook until the slices start to color on the bottom, about 3 minutes. Use tongs to turn them over and cook for 3 more minutes.

  2. Step 2

    Add the butter, tilting the pan to spread it around, and continue to cook until the butter has melted and the peaches look soft, about 1 ½ minutes more. Season lightly with salt and squeeze half the lemon over everything. Set aside off the heat to cool slightly. 

  3. Step 3

    Spoon the ricotta onto the bread slices and drizzle with olive oil, salt and another squeeze of lemon juice. Place a thin layer of jamón slices on top, if using. 

  4. Step 4

    Divide the peaches among the toasts, pouring any pan juices on top. Garnish with fresh herbs and a sprinkling of pepper. Slice in half, if desired and serve immediately.

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Ratings

5 out of 5
34 user ratings
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Comments

EW

@Donna: Step 2--Add the butter, tilting the pan to spread it around, and continue to cook until the butter has melted and the peaches look soft

Name Linda Criss

My box of Georgia peaches arrive tomorrow. This epic recipe will be in constant repetition until I will have to , in utter disbelief, say no more!

Sara

Not my favorite, not my least favorite - it was totally a fine food. I felt like it was lacking a punch of flavor - I admittedly used mediocre grocery store peaches, but even with better peaches I think this would be missing one more flavor element.

Melissa

Just looking at the recipe (haven't made it yet), I would add some balsamic.

Name Linda Criss

My box of Georgia peaches arrive tomorrow. This epic recipe will be in constant repetition until I will have to , in utter disbelief, say no more!

Donna

What do you do with the melted butter?

EW

@Donna: Step 2--Add the butter, tilting the pan to spread it around, and continue to cook until the butter has melted and the peaches look soft

Nayber

@Donna that’s the pan juices you pour on top in the last step, yes?

mrsming

@Donna Step 2 says “Add the butter…”

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