Peach Bruschetta With Whipped Ricotta
Toasty baguette slices topped with pillowy whipped ricotta, juicy ripe peaches, and a gloss of honey or balsamic—an elegant, fresh appetizer that’s ready in minutes and tastes like summer on a plate.
Ingredients
For the Bruschetta
- 1 loaf French baguette or sourdough sliced into 16 pieces
- 1 tbsp olive oil for brushing bread
For the Whipped Ricotta
- 1 cup whole milk ricotta cheese drain if watery
- 1 tbsp olive oil or cream adds silkiness
- salt and black pepper to taste
Toppings
- 2-3 ripe peaches thinly sliced
- 1 tbsp honey or balsamic glaze for drizzling
- fresh mint leaves or basil for garnish
- chopped pistachios or walnuts optional, for crunch
Instructions
- Toast the bread: Brush baguette slices lightly with olive oil. Toast on a baking sheet at 375°F (190°C) for 8–10 minutes, flipping once, until golden and crisp. Cool 2 minutes.
- Whip the ricotta: In a food processor, blend ricotta, olive oil (or cream), a pinch of salt, and pepper until smooth and fluffy, about 1 minute. Scrape bowl as needed.
- Assemble: Spread a generous layer of whipped ricotta on each toast. Top with 2–3 peach slices.
- Finish: Drizzle with honey or balsamic glaze. Garnish with torn mint or basil and optional chopped nuts.
- Serve: Arrange on a platter and enjoy immediately for best crunch.
Notes
Use ripe but firm peaches to avoid soggy toast. If ricotta seems loose, drain through cheesecloth for 15–30 minutes. This recipe is pork- and alcohol-free (balsamic glaze is vinegar-based). For a savory twist, add a pinch of red pepper flakes or a swirl of hot honey.