Peach Bruschetta With Whipped Ricotta
Looking for a fresh and elegant appetizer? Try this Peach Bruschetta with Whipped Ricotta—sweet, savory, and perfect for your next summer gathering!
Ingredients
- 1 baguette thinly sliced
- 1/4 cup unsalted butter
- 4 garlic cloves minced
- Kosher salt and pepper
- 1 pint tomatoes chopped
- 3 medium ripe peaches diced
- 2 tablespoons extra virgin olive oil
- 1/2 lemon freshly squeezed
- 1 big handful fresh basil leaves chiffonade cut or chopped
- 1 cup ricotta cheese
- Balsamic glaze for topping
Instructions
- Preheat the oven to 400°F. Alternatively, preheat your grill to the highest heat.
- Slice the baguette into 1/2-inch thick slices. In a bowl, mash together the butter and half of the garlic with a fork. Add a pinch of salt and stir. Spread the garlic butter on the bread slices and place them on a baking sheet.
- Bake the crostini for 10 to 12 minutes, or until golden brown and crunchy.
- While the bread toasts, mix the tomatoes, peaches, and remaining garlic in a bowl. Season with salt, pepper, olive oil, and lemon juice. Allow it to sit while preparing the ricotta.
- Blend the ricotta in a food processor until smooth and creamy. Transfer it to a bowl.
- Spread each slice of toasted bread with the whipped ricotta.
- Stir the fresh basil into the peach and tomato mixture. Top the ricotta-covered bread with a spoonful of the peach and tomato mixture. Optionally, drizzle with balsamic glaze.
- Serve immediately and enjoy!
Notes
Notes:
For a variation, you can add a sprinkle of red pepper flakes for a hint of spice.
For a variation, you can add a sprinkle of red pepper flakes for a hint of spice.