Description

This Quick Peach Bruschetta with Whipped Ricotta is a fresh and flavorful appetizer combining crunchy garlic buttered crostini with a sweet and tangy peach-tomato mixture and smooth whipped ricotta. Perfect for summer gatherings, it offers the ideal balance of creamy, juicy, and crispy textures finished with a drizzle of balsamic glaze and fresh basil for aromatic brightness.

Ingredients

Units Scale

Bread and Butter

1 baguette, sliced thinly
1/4 cup unsalted butter
4 garlic cloves, finely minced (half for butter, half for topping)
Salt and pepper, to taste

Peach and Tomato Mixture

1 pint chopped tomatoes
3 medium peaches, diced
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
A generous handful of fresh basil leaves, sliced or roughly chopped

Whipped Ricotta

1 cup ricotta cheese

Finishing Touch

Balsamic glaze, for drizzling

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Instructions

Prepare Garlic Butter and Slice Baguette: Preheat your oven to 400 degrees F. Slice your baguette into ½-inch thick slices. In a bowl, mash together butter with half of the garlic cloves using a fork. Add a pinch of salt and mix well. Spread this garlic butter evenly on each baguette slice and arrange them on a baking sheet.
Toast the Crostini: Place the prepared baguette slices in the preheated oven and bake for 10 to 12 minutes until golden brown and crunchy. Alternatively, grill the slices at the highest heat with the lid closed for 1 to 2 minutes, turning frequently to avoid burning. The goal is a crisp exterior with a tender interior.
Prepare the Peach and Tomato Mixture: While the bread is toasting, combine the diced tomatoes, chopped peaches, and remaining minced garlic in a bowl. Season generously with salt and pepper. Drizzle with olive oil and squeeze in lemon juice, then toss gently to combine. Let this mixture marinate to meld the flavors while you prepare the ricotta.
Whip the Ricotta: Using a food processor or blender, blend the ricotta cheese until smooth and creamy in texture. This whipped ricotta will spread easily and add a luscious creaminess to the bruschetta. Transfer it to a bowl.
Assemble the Crostini: Once the crostini are toasted, spread a generous layer of the whipped ricotta on each slice. Stir fresh basil into the marinated peach and tomato mixture, then top each slice with a spoonful or two. For an added burst of flavor, drizzle with balsamic glaze. Serve immediately to enjoy the contrasts in textures and freshness.

Notes

Use ripe but firm peaches for best texture.
To make ahead, prepare the tomato-peach mixture and whipped ricotta, but toast crostini just before serving to keep them crisp.
Balsamic glaze adds sweetness and acidity but can be omitted if unavailable.
The recipe can be grilled rather than baked for a smoky flavor.
For a dairy-free version, substitute ricotta with a plant-based spread.

Nutrition

Serving Size: 2 crostini
Calories: 170
Sugar: 5g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg