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Ricotta and Peach Corn Croutons » Simple and Healthy Recipe! ✅

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Peach Ricotta and Corn Croutons are a must for summer fun! Peaches and corn combined with ricotta is the perfect sweet and salty bite! Best served outdoors with your favorite bottle of wine.

I love making appetizers for dinner on the weekends. I love them even more during the summer when we can sit outside and enjoy them with a glass of chilled rosé or white wine.

Some of my favorite summer appetizers are Grilled Peach Burrata Croutons, Shrimp Ceviche, and this Grilled Fig, Ham, and Goat Cheese Pizza. And today I’m adding these Peach Corn Ricotta Croutons to that list.

What is the difference between crostini and bruschetta?

Crostini translates to “little toasts.” A baguette is usually used when making croutons. Baguette slices are toasted and often brushed with olive oil.

Bruschetta is made with whole slices of bread, often naturally leavened or a rustic Italian bread. The bread is toasted and then rubbed with garlic and drizzled with olive oil.

Ingredients for Corn Peach Ricotta Croutons

jonquil – Traditionally used to make croutons. It gets crispy and crunchy when toasted, similar to a crouton.

Corn – If fresh corn is in season, use it and grill it if possible. If not, frozen thawed will work.

peaches – Fresh sweet peaches go great with sweet corn and salty ricotta.

White Balsamic Vinegar – Less intense in flavor than normal balsamic vinegar. Slightly sweet and will not change the color of peaches and corn.

Ricotta cheese – Creamy, slightly salty and with a delicate flavor. I recommend using full fat for a creamier texture, but you can also use low-fat ricotta.

chili in pieces – These are optional, but if you’d like a little heat instead of the sweet peach and corn topping, add it.

fresh basil – Basil adds a fresh flavor to croutons and pairs well with peaches and corn. I’ve used the combination often, like in this Peach Tomato Caprese Salad and this Cranberry Corn Feta Salad.

Balsamic Glaze – Sweet and tangy and perfect sprinkled over the finished croutons.

How to make croutons

Preheat the grill or oven depending on whether you are grilling corn and bread or just toasting bread in the oven. You’ll want the temperature for both to be 425°F.

Grill the corn for about 10-12 minutes, turning every few minutes until lightly charred on all sides. Remove the corn and let it cool long enough for you to handle it and cut the kernels.

Cut the baguette into slices about 1/2 thick. I can usually get about 12 slices out of a half baguette. Brush with olive oil and sprinkle with sea salt.

Whether you’re grilling or baking baguette slices, keep an eye on them so they don’t burn. It will only take 1-2 minutes per side on the grill.

To make the Peach Corn Topping, take the corn kernels and diced peaches and add them to a bowl. Add the white balsamic vinegar, a drizzle of olive oil, a pinch of salt and a couple of chilli flakes if you use them. Mix everything together.

Top the baguette slices with a tablespoon of ricotta. Stretch it to the edges. Add a tablespoon of peaches and corn on top of the ricotta. Repeat until you have used all the ingredients. Top the croutons with fresh chopped basil, a drizzle of balsamic glaze, and a sprinkle of flaked sea salt.

substitutions and variations

  • Substitute peaches for nectarines.
  • Grill the corn and peaches for a smoky, charred flavor.
  • Replace ricotta with burrata or mascarpone.
  • Use freshly squeezed lime juice instead of white balsamic vinegar for a spicier citrus flavor.
  • Blend the ricotta in a blender or food processor for an ultra smooth and creamy texture.

Other Crostini Recipes

  • Croutons with ricotta and caramelized figs
  • Goat cheese croutons with applesauce and cranberries
  • Roasted Crostini with Peppers, Olives and Ricotta
  • Strawberry Balsamic Crostini with Whipped Ricotta
  • Apple brie croutons

Did you make these Peach Ricotta Croutons? I would love for you to leave a rating and review of the recipe below.

Continue Low Yield: 6 servings

Ricotta Peach Corn Croutons

Preparation time
15 minutes

Time to cook
10 minutes

Total Time
25 minutes


  • 1 cup of corn, fresh or frozen. For extra flavor, grill the corn.

  • 1 cup diced fresh peaches

  • 2 teaspoons white balsamic vinegar

  • 2 teaspoons olive oil

  • A pinch of red pepper flakes (optional)

  • 1 cup cottage cheese

  • 12 baguette slices

  • Smashed basil leaves, balsamic glaze, and crumbled sea salt for garnish


  1. Brush the baguette slices with olive oil and sprinkle with salt. Toast in the oven or on the grill at 425°F. Until golden brown or slightly charred if on the grill.
  2. In a bowl, combine the corn, peaches, vinegar, olive oil, a pinch of salt, and the chili flakes. Mix everything together.
  3. Spread a tablespoon of ricotta on top of each baguette slice. Add a tablespoon of peach corn topping on top of the ricotta. Garnish with chopped basil, balsamic glaze, and a pinch of sea salt.


  • For best flavor, marinate the peach corn topping in the refrigerator for 30 minutes.

Nutritional information:





Amount per proportion:

Calories: 174 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 13mg Sodium: 168mg Carbohydrates: 23g Fiber: 2g Sugar: 5g Protein: 8g

Nutrition information is an estimate. Consult a registered dietitian for the most accurate nutritional information.

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