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Recipes

This Grilled Peach & Ricotta Crostini Will Replace Your Avocado Toast Obsession

This article is written by a student writer from the Spoon University at Pepperdine chapter.

News flash: avocado toast is sooo three months ago. It’s time I introduce you to an even better piece of toast: a grilled peach crostini actually.

To set the mood for this awesome dish, you have to play the proper tunes.

Grilled Peach Crostini

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesTotal time: 10 minutesServings:2 servings

Ingredients

Instructions

  1. Photo by Hannah Cooper

    Gather the ingredients.

    #SpoonTip: It’s best to use gourmet whole milk Ricotta cheese because others have a gummy consistency.

  2. Heat up the grill pan.

  3. Photo by Hannah Cooper

    Slice bread.

  4. Photo by Hannah Cooper

    Mix olive oil and crushed garlic in a small dish. Then spread onto both sides of the bread.

  5. Photo by Hannah Cooper

    Slice the peach and cook on griddle.

  6. Photo by LynnCooper

    Top each crostini with 2 tabelspoons Ricotta cheese and salt and pepper.

  7. Photo by Hannah Cooper

    Add a layer of arugula.

  8. Photo by Hannah Cooper

    Top with grilled peaches, a drizzle of honey and balsamic vinegar.

Hannah Cooper

Pepperdine '18

My name is Hannah Cooper, but most people just call me Coops. I'm a junior at Pepperdine studying Nutritional Science and working towards my RD certification. When I'm not taking pictures of food, I'm usually cooking in the kitchen or running to the beach. Follow my food instagram @califoodielifestyle