Crostini con crema di ricotta e Grana Padano, pesche grigliate, miele, menta e granella di pistacchi
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    Crostini with ricotta and Grana Padano cheese cream, grilled peaches, honey, mint and pistachio granules

    Group 393Easy
    Group 382People
    T115 min


    • 4 slices of bread
    • 150 g Grana Padano DPO for grating
    • 50 g Grana Padano DPO for flakes
    • 2 peaches
    • 200 g cow’s ricotta cheese
    • evo oil
    • mixed-flower honey to taste
    • 1 sprig of mint
    • chopped pistachios to taste
    • pepper

    How to prepare the croutons

    STEP 1

    Peel the peaches and cut 6 wedges from each. Grill them for a few minutes on both sides and
    then set aside. Toast the bread slices as well.

    STEP 2

    In a bowl, process the ricotta cheese with the grated Grana Padano DPO, chopped mint and a
    drizzle of evo oil until smooth.


    Arrange a spoonful of cream on the croutons and then lay the grilled peaches on top. Garnish with a drizzle of honey, Grana Padano PDO flakes, pistachio granules and a pinch of pepper.