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Check out this delicious Honey-Whipped Ricotta and Peach Crostini recipe from our friend, Natalie Moe at Happily Pink.

A combo masterpiece of bread, cheese, and stone fruit, that deserves a toast with only the best complement possible - our 2012 Late Disgorged Le Rêve Blanc de Blancs.


  • 2-3 fresh Peaches, medium sliced
  • 1 Baguette
  • 1 cup of Whole Milk Ricotta
  • 1 1/2 tablespoons of Honey
  • 1/4 cup Chopped Basil
  • Fresh Cracked Pepper
  • Extra Virgin Olive Oil
  • Balsamic Glaze


Preheat Broiler. After slicing the baguette into 12-15 slices (about 1/2 to 3/4 inch thick), lightly coat each side with extra virgin olive oil.

Place into the oven and cook until the top of the toast is slightly golden. This should take anywhere from 1-4 minutes. Once desired toastiness, remove from the oven and allow to cool down.

In a medium bowl - whisk ricotta, honey, and pepper, then set aside. Consistency should be smooth and thinner than original ricotta form.

Using the honey ricotta mixture, slather one spoonful of ricotta onto each cooked baguette slice.

Arrange 2-3 slices of peaches ontop of the ricotta, then sprinkle with the chopped basil.

Drizzle 4-5 zigzags of balsamic glaze.

Recipe by Natalie Moe from Happily Pink.
Photo by Farm to Fork.