This article is written by a student writer from the Spoon University at Pepperdine chapter and does not reflect the views of Spoon University.
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
Ingredients
Instructions
Gather the ingredients.
#SpoonTip: It’s best to use gourmet whole milk Ricotta cheese because others have a gummy consistency.
Heat up the grill pan.
Slice bread.
Mix olive oil and crushed garlic in a small dish. Then spread onto both sides of the bread.
Slice the peach and cook on griddle.
Top each crostini with 2 tabelspoons Ricotta cheese and salt and pepper.
Add a layer of arugula.
Top with grilled peaches, a drizzle of honey and balsamic vinegar.