PEACH, BASIL, AND RICOTTA CROSTINI

The juicy simplicity of summer!

Peach, Basil, and Ricotta Crostini
Servings: makes about 30 crostini

- 1 sourdough baguette, sliced

- 3-4 medium sized ripe peaches or nectarines, cut into 1/8 in. slices

- 15 oz. (425 g) ricotta cheese (I use whole milk ricotta)
- 1 bunch or 30-40 leaves, fresh basil

- 1-1/4 tsp. freshly ground coarse black pepper
- 1 tbsp. lemon rind

- 1 small lemon, juiced

- 3/4 - 1 tsp. salt

- 1 tbsp. brandy or cognac (optional)

1. Preheat the oven to 350 F/180 C.

2. Toast the sliced bread for 7 - 10 minutes, or until just dry and crisp.

3. In a roomy bowl, mix well the ricotta, salt, pepper, lemon juice, lemon rind, and brandy/cognac if using.

4. Take the bread out of the oven and let ir cool for 1-2 minutes.

5. Assemble the crostini: on each slice, stack a tablespoon of the ricotta mixture, 1-2 leaves of basil, 1-2 peach slices.

6. Finish with freshly ground black pepper and a light sprinkle of salt if needed.

Notes:

1. You could do a few spring and summer fruit/vegetable-herb combinations, really... cherry-mint, strawberry-mint/basil, cucumber-dill/basil/cilantro, mango-mint/basil, thinly sliced kumquats-parsley, fresh figs-basil, chives-lemon-olives...