On Sunday we stumbled on the perfect concoction for a just such a peachy summer afternoon.
You drizzle a few baguette slices (we used day-old) with olive oil, sprinkle with a little salt and pepper and brown under the broiler. Let cool, then top with a spoon full of ricotta cheese, a bit more salt and pepper, a few slivers of basil and drizzle with more olive oil. Meanwhile, sauté sliced peaches in a bit of butter and some triple sec. Let cool, then add them to the crostini and dust with finishing salt (we used a smoked gray fleur de sel)
Easy! And they disappear as quickly as a perfect late-July day.
I have a hunch there were a few little things that helped make them so delicious:
- Really good ricotta (whole milk, hand-dipped and fresh)
- Good olive oil
- Perfectly ripe farmstand peaches, which my friend Katherine sautéed beautifully, keeping their gorgeous golden color --no browning-- and not letting them get mushy
A perfect prelude to a summer lunch. Like eating little slices of golden sunshine - and they pair deliciously with rosé. Yum.
What tastes like summer to you?