Ingredients

1 baguette (thinly sliced into 1/2-inch pieces)

Salt

4 garlic cloves (freshly minced)

Pepper

1/4 cup unsalted butter

2 tbsp olive oil (extra virgin for richness)

Handful fresh basil (sliced or chopped)

3 medium peaches (diced into 1/2-inch chunks)

1 pint chopped tomatoes

Juice of 1/2 lemon

1 cup ricotta cheese (whole milk for creamier texture)

Balsamic glaze (store-bought or homemade, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (or heat your grill to the highest setting). Slice the baguette into 1/2-inch thick slices. In a bowl, mash together the butter with half of the minced garlic, add a pinch of salt, and mix well. Spread the garlic butter evenly on each baguette slice and arrange them on a baking sheet.

Step 2: Toast the baguette slices in the oven for 10 to 12 minutes until golden brown and crunchy. If using a grill, cook for 1 to 2 minutes with the lid closed, checking frequently to avoid burning.

Step 3: While the bread toasts, combine the diced peaches, chopped tomatoes, remaining garlic, salt, pepper, olive oil, and lemon juice in a bowl. Toss everything together and allow it to marinate lightly.

Step 4: Whip the ricotta cheese in a food processor until smooth and creamy. Transfer it to a bowl for spreading.

Step 5: Once the crostini are toasted, spread a generous layer of whipped ricotta on each slice. Stir the fresh basil into the peach and tomato mixture, then top each crostini with a spoonful of the mixture. Drizzle with balsamic glaze if desired and serve immediately.

Tips & Variations

Choose ripe but firm yellow peaches to hold their shape and balance sweetness and tanginess.

Substitute the baguette with ciabatta, sourdough, or country loaf for different textures.

Swap ricotta for cream cheese or goat cheese; use cashew-based cheese spread for a dairy-free option.

Use nectarines, plums, figs, or thinly sliced pears when peaches are out of season.

Make your own balsamic glaze by simmering balsamic vinegar until reduced by half.

Replace fresh basil with mint or oregano for a new flavor twist.

Storage

Store the whipped ricotta in an airtight container in the refrigerator for up to 3 days. Keep the peach and tomato mixture in a separate container for 1–2 days, but it’s best fresh to avoid excess juice. Toasted bread can be stored at room temperature in a paper bag for 1 day; to keep longer, store the plain sliced bread sealed and toast just before serving. For make-ahead prep, keep components separate and assemble right before serving to maintain crispness.

FAQs

What kind of peaches work best for bruschetta?

Ripe but firm yellow peaches are ideal because they hold their shape well and offer a balanced sweet and tangy flavor. Avoid overripe peaches to prevent soggy topping.

Can I prepare the bruschetta ahead of time?

You can prepare the whipped ricotta and peach-tomato mixture ahead and store them in the fridge. Toast the bread and assemble just before serving to keep the crostini crisp.