I love anything on bread! You really can’t go wrong by mixing a few things together or even getting crazy with the ingredients and serving it on toasty bread. Crostini’s are perfect for hors d’oeuvres at a party or simply as a snack. They are so versatile but this is one of my favourite flavour combinations. I love how perfectly the sweet honey and peaches balance out the tangy ricotta and then you get that savory herby bite from the thyme. This is pretty much perfect for any time of the day, even breakfast!

Yield: Makes 3-4 medium or 7-8 small crostini

Ingredients:

• 1 peach, sliced
• 3-4 sprigs of thyme for ricotta + 2 sprigs for peaches, leaves removed from stems, stems discarded
• 1 cup ricotta cheese
• 1 tsp extra virgin olive oil
• ¼ cup chopped walnuts
• 1 tbsp honey
• 1 tsp salt
• a few slices of a baguette or any crusty white bread
• dab of butter for the grill pan

Preparation:

In a small bowl, mix together the ricotta, olive oil, salt and leaves from 3-4 sprigs of thyme. Set aside while we prepare the peach and walnut topping.

Rub the butter on the grill pan and heat on medium. Add the sliced peaches to the hot grill and cook on each side for 1 minute. Remove from grill and chop into small pieces. Toast the walnuts in a dry sauté pan until turning a darker brown. This will only take a couple of minutes so keep an eye on them so they don’t burn. Add the peaches, walnuts, leaves from 2 sprigs of thyme and honey to a small saucepan and cook for 2-3 minutes until everything is warm and coated in honey.

Grill the bread on each side for a minute or two just until light grill marks start to form. Remove from grill. Divide ricotta mixture between each piece of bread and add the peach and walnut mixture on top. Enjoy!