Peach Ricotta Crostini
Today I’m sharing 3 sweet things. Our youngest daughter’s sweet graduation pictures, a very sweet dessert party, and a sweet Peach Ricotta Crostini recipe! It’s almost too much sweetness to bear, but too good to not share all the yummy, juicy details.
Yup. It’s true. Our baby has graduated high school. Last week I wrote about it and said (God, forbid!) “college” in my post, and my girlfriend pointed it out. Talk about moving the clock ahead a few years! I’m not ready for that.
We enjoyed 5 full days of parties, graduation, festivities, and fun! Our family is moving fast these days, usually in 5 different directions, but we were blessed to all be together for this special event!
Not about accomplishments.
Lately, I realized that when someone asks how I am doing, I reply how busy I’ve been. I do not like that. I also do not want to answer with what each of my family members is doing, but rather how they are doing! Right? It’s not all about accomplishments, although it’s nice to have your kids doing well in life, but how they are really doing. Like, how are their hearts, and relationships in their lives?
It’s easy to confuse life with our kids with our busyness and performance. Our responsibilities expand and life gets full. Sometimes it’s so full, I have to really prioritize to slow down! The one thing I’ve noticed about my kids, as they’ve aged from teens to young adults, is that they are more present now. I love this! It makes being together so special, rich, and meaningful. Instead of half-present, on their phones, here but not really connected, it’s actually happening … a balance between being and doing.
Yes, I’ve entered into a new chapter in life, and I must admit, it is very exciting.
Plan a dessert party.
So, to start off, we did something right this past week. I went with my “gut” feeling that we should plan a dessert party (I did not make the food), and have it the night before graduation, thus not competing with all the other parties. It worked like a charm.
Around 100 people graced our home with love, gifts, and special wishes for our little Abigail Ellen Rose. Many, who’ve watched her grow from a baby to a young adult.
Desserts were set out on one table.
Our friend who lives in Jacksonville, Jennie Brown, made all the cupcakes and cake pops!
We bought the chocolate dipped strawberries from Fred Meyer (I’d do this again!)
One table was set for a small coffee bar.
We set tables in the yard, on the side patio. Hung garlands, snipped flowers from the yard, borrowed chairs. My sister, and best friend, Jenny, came early to help. (God-send, life-savers:) Oh, and don’t forget it’s easy to ENTER TO WIN 2 free United Airline tickets … do you have somewhere you’d like to fly this summer?
The next night we enjoyed the beautiful ceremony in downtown Medford, at the Craterian Theater. Abby’s daddy was able to hand her the diploma, and smack a big kiss on her cheek.
We also enjoyed attending many of her classmates’ parties the following days, after which I was exhausted.
Enjoying life’s sweet rewards.
A good exhaustion—sitting back, enjoying life’s sweet rewards.
Our baby girl is on her way, we’re heading to empty-nest-land, and hopefully we’re on to living a balanced life full of love, meaning, intention, and rhythm.
For whatever comes next …
Peach Ricotta Crostini.
I made this appetizer for one of the parties we attended. How simple can you get, with sweet peaches (yes, early in the season, but they were delicious), and juicy tomatoes?
Use bagle chips (salty and crunchy) or make your own crostini (baguette bread).
Mixed with ricotta cheese and a balsamic glaze? Yes! The perfect summer appetizer!
What do you look forward to cooking this summer with fresh peaches?
Peach Ricotta Crostini
- 16 bagle crackers or 16 toasted baquette slices
- 1/4 cup ricotta cheese
- 2 peaches chopped in small pieces
- 8-10 small cherry or heirloom tomatoes
- Balsamic glaze I use DeLallo brand
- Fresh basil finely chopped
- Spread the ricotta cheese on the baguette or bagle crackers. Sprinkle with peaches and tomatoes.
- Drizzle with balsamic glaze. Sprinkle finely chopped basil on top. Serve!
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