Saturn Peach Ricotta Crostini





Yield 24 crostini

Saturn peach ricotta crostini – the taste of summer. You can mix them up with a selection of other canapés to serve at a drinks party, light lunch or reception.



  1. Preheat the oven to about 190°C.
  2. Wet the top of the baguettes and bake for about 10-12 minutes or according to the instructions on the packet. When cooked, wrap in a clean tea towel and allow to cool.
  3. Slice each baguette at a slight angle into 6mm slices. You should get about 12 per baguette.
  4. Brush both sides of the baguette slices with olive oil; or pour the olive oil on a plate and dip each side of the bread into the oil; then place on a baking sheet.
  5. Bake in a preheated oven at 180°C for about 10 minutes until golden and crisp.
  6. Transfer the bread to a wire rack and allow to cool.
  7. Wash and dry the peaches with paper towel.
  8. With a sharp vegetable knife, cut thin wedges and place on a plate.
  9. Assemble the crostini by spreading each one with ricotta cheese and arranging three peach wedges on top.

Recipe by The Kitchen Roebuck Park at