Wednesday, June 15, 2011

Day 491 : A Summertime Crostini

Today is one of those beautiful June days where it's not too hot, not too cold, sunny and not too humid. So in honor of today's glorious weather, I thought I would propose a recipe for a summertime crostini to be paired with a crisp, mineral forward white wine.

In honor of summer's fruit and vegetable bounty, for today's crostini, grab a nice ripe peach. Slice in half and brush with a bit of EVOO and sprinkle some sel de la guerande over the top. Next up place your peach on a stove top grill to get a nice char to it. Grab a nice French baguette and slice a few thick slices and place those on the stove top grill. Next up grab some Salvatore Brooklyn ricotta and fresh rosemary, EVOO, and a drop more sel de la guerande. Whip the herbs, EVOO, and salt into the ricotta. The last element to your crostini is a purple basil leaf.

Once the bread and peaches are done, take each crostini and place a grilled peach sliver on top of the bread, topped with a dollop of your herbaceous ricotta and one purple basil leaf. Enjoy your colorful appetizer!

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