Peach and Cherry Caprese

Peach and Cherry Caprese

1 medium sized peach, diced

1 cup of pitted and diced cherries

1/2 cup ricotta

1 baguette

2 tbsp. fresh basil, chiffonade

1 tbsp. olive oil

salt and pepper to taste

2 tsp. balsamic glaze

Begin by dicing your fruit and putting it in a bowl. Add in the basil after giving it a chiffonade cut. Add in olive oil and balsmaic glaze and mix well. Add salt and pepper to taste. Slice your baguettes into crostini size and toast. Once they are toasted, spread on the ricotta. Top with the peach and cherry mixture. Repeat for all crostini. Arrange on a platter and enjoy!

*I used Udi’s Gluten Free Baguettes and Kite Hill Ricotta.*