Description
This Quick Peach Bruschetta with Whipped Ricotta is a fresh and vibrant summer appetizer that swaps traditional tomatoes for sweet, juicy peaches to create a perfect balance of sweet and savory flavors. Toasted baguette slices are topped with creamy whipped ricotta, a marinated peach and tomato mixture, fresh basil, and a drizzle of balsamic glaze for an easy, elegant dish that’s perfect for warm weather entertaining or casual gatherings.
Ingredients
Scale
For the baguette:
- 1 baguette (thinly sliced into 1/2-inch pieces)
- Salt, to taste
- 4 garlic cloves (freshly minced for best flavor)
- Pepper, to taste
- 1/4 cup unsalted butter (preferably Kerrygold)
For the peach and tomato topping:
- 3 medium peaches (diced into 1/2-inch chunks)
- 1 pint chopped tomatoes
- 2 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- Handful fresh basil (sliced or chopped)
- Salt and pepper, to taste
- 2 remaining minced garlic cloves
For the whipped ricotta:
- 1 cup whole milk ricotta cheese
For the garnish:
- Balsamic glaze (store-bought or homemade)
Instructions
- Prepare Garlic Butter and Slice Baguette: Preheat your oven to 400°F. Slice the baguette into 1/2-inch thick pieces. In a bowl, mash together the unsalted butter and half of the minced garlic cloves with a fork, then add a pinch of salt and mix thoroughly. Spread the 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, or until golden brown and crunchy. If using a grill, cook for 1 to 2 minutes with the lid closed, checking frequently to avoid burning. The crostini should have a crisp exterior but not be burnt.
- Prepare the Peach and Tomato Mixture: While the bread is toasting, combine the diced tomatoes, diced peaches, remaining minced garlic, salt, and pepper in a bowl. Drizzle with olive oil and lemon juice, then toss to combine. Let this mixture marinate while you prepare the ricotta.
- Whip the Ricotta: Place the whole milk ricotta cheese in a food processor and blend until smooth and creamy. Transfer the whipped ricotta to a bowl, ready for spreading on the toasted baguette slices.
- Assemble the Crostini: Spread a generous layer of whipped ricotta on each toasted baguette slice. Stir fresh basil into the marinated peach and tomato topping, then spoon it onto each crostini. Drizzle with balsamic glaze to finish. Serve immediately to maintain the perfect texture and flavor balance.
Notes
- Use ripe but firm yellow peaches for the best flavor and texture; avoid overripe or too soft peaches.
- Slice baguette slices about 1/2-inch thick to prevent burning or being too hard to bite.
- Drain excess liquid from ricotta by placing it in a fine-mesh strainer for 30 minutes if needed to avoid watery topping.
- Prepare the peach-tomato mixture and whipped ricotta ahead, but toast the bread and assemble just before serving to prevent sogginess.
- Substitute baguette with ciabatta, sourdough, or country loaf as preferred.
- Ricotta can be substituted with cream cheese, goat cheese, or cashew-based cheese spread for dairy-free option.
- For no balsamic glaze, reduce balsamic vinegar by simmering or mix honey with regular balsamic vinegar.
- Fresh mint or oregano can substitute basil; adjust dried herbs to about 1 teaspoon due to concentration.
- Olive oil can replace butter for brushing bread for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: Peach bruschetta, whipped ricotta, summer appetizer, easy bruschetta, peach appetizer, Italian appetizer, crostini, fresh peaches
