This Grilled Peach Crostini with Balsamic Glaze is the ultimate quick and easy summer appetizer. Grilled sourdough bread is layered with creamy ricotta cheese, sweet honey, juicy grilled peaches, a drizzle of balsamic glaze, and fresh basil. A delicious treat for your next barbeque or date night on the patio.
Cook balsamic vinegar in a small pot over medium heat until it boils. Stir and let simmer until it is reduced by half and becomes thick and syrupy, about 10 minutes. Remove from heat and set aside.
While glaze is cooking, preheat grill to high heat.
Place the sliced sourdough bread on a baking sheet and brush both sides with olive oil. Do the same for the peaches.
Place the peaches on the grill and grill for 2-3 minutes on each side or until lightly caramelized. Be careful not to over-cook because they will get mushy.
Once you get the peaches going, add the bread to the grill. Grill for 2-3 minutes on each side.
Remove the toasted bread and peaches from the grill. Spread the ricotta on the bread and drizzle the ricotta with honey. Top with a few peach slices. Next, drizzle the peaches with the balsamic glaze and garnish with fresh basil.
We recommend using organic ingredients whenever possible.