Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach Bruschetta with Whipped Ricotta: Quick Summer Appetizer


  • Total Time: 25-32 minutes
  • Yield: 6-8 1x

Description

Peach Bruschetta with Whipped Ricotta elevates classic bruschetta by pairing sweet, juicy peaches and fresh tomatoes with tangy whipped ricotta atop crispy, garlic-buttered baguette slices. Finished with vibrant basil and a drizzle of balsamic glaze, this recipe balances savory, sweet, and creamy flavors in every bite, making it a showstopping summer appetizer that’s easy to prepare for gatherings or a refreshing snack. The peach-tomato topping offers a delightful contrast to the rich ricotta, ensuring a vibrant and memorable presentation.


Ingredients

Scale
  • 1 baguette, sliced thinly
  • 1/4 cup unsalted butter
  • 4 garlic cloves, finely minced
  • Salt and pepper, to taste
  • 1 pint chopped tomatoes
  • 3 medium peaches, diced
  • 2 tablespoons extra virgin olive oil
  • Juice of 1/2 lemon
  • Fresh basil leaves, sliced or roughly chopped
  • 1 cup ricotta cheese
  • Balsamic glaze, for drizzling

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Slice baguette into 1/2-inch thick slices.
  3. Mash butter with half the garlic cloves and a pinch of salt.
  4. Spread garlic butter on each baguette slice.
  5. Arrange baguette slices on a baking sheet.
  6. Bake for 10-12 minutes until golden brown and crunchy.
  7. In a mixing bowl, combine diced tomatoes, peaches, and the remaining garlic.
  8. Season mixture with salt and pepper.
  9. Drizzle with olive oil and lemon juice, then toss to combine.
  10. In a food processor, blend ricotta until smooth and creamy.
  11. Spread whipped ricotta over toasted baguette slices.
  12. Stir chopped basil into the peach-tomato mixture.
  13. Top each crostini with a generous spoonful of peach-tomato mixture.
  14. Drizzle with balsamic glaze if desired.
  15. Serve immediately.

Notes

For a dairy-free option, substitute whipped cashew cream for ricotta. Use gluten-free bread to accommodate dietary needs. Make the whipped ricotta and peach-tomato mixture ahead and store separately (ricotta up to 2 days, topping up to a day). Toast bread just before serving to maintain crunch. If the tomato-peach mix is watery, strain excess liquid to prevent soggy crostini. For added flavor, sprinkle with crumbled feta or swap basil with fresh mint.

  • Prep Time: 15-20 minutes
  • Cook Time: 10-12 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 bruschetta slices
  • Calories: 190
  • Sugar: 6g
  • Sodium: 260mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 18mg