Crostini – which literally means "little crusts” in Italian – are small slices of bread, toasted crispy and golden in colour and typically served as an appetiser or accompanying cheese boards, charcuterie platters and antipasti.
The ideal loaf should be elongated, with a crust similar to ciabatta or a baguette. Each piece is sliced on a diagonal to ensure a larger surface for more toppings. My preferred preparation would be on the grill, brushed with olive oil, toasted only on one side, finished with pinch of sea salt.
Crostini recipes are meant to be simple, playful combinations, so pick your favourite topping ingredients and serve at summer get-togethers.
Here are some crostini inspirations for the summer:
Preheat barbecue on high.
In a medium bowl, add all the ingredients and combine well.
Layer the peaches on the grill and char evenly, about 5-7 minutes in total, then remove from the grill and let cool.
Slice peaches to ¼-inch slices and set aside.
LEMON WHIPPED RICOTTA
Add all ingredients in a medium bowl. Using a hand whisk, stir until smooth, about 3 minutes.
Mix both ingredients well and set aside.
On a tray, layer the bread slices and drizzle with all other ingredients.
Place the bread slices on a hot grill. Grill one side only for about 3 minutes, until the bread is lightly crusty. Set all bread slices aside.
Smear the ricotta on the untoasted, soft side of the bread slices and then top with a few slices of peaches. Drizzle with the hot honey and garnish with chopped toasted pistachios.
Massimo De Francesca is the executive chef at Kimpton Seafire Resort + Spa.