Quick Peach Bruschetta with Whipped Ricotta Recipe

Introduction

Quick Peach Bruschetta with Whipped Ricotta is a fresh and elegant summer appetizer that combines sweet, juicy peaches with creamy ricotta and crunchy toasted bread. This dish is simple to prepare, yet impressive enough to serve to guests at any casual gathering or warm-weather party.

Ingredients

• 1 baguette (thinly sliced into 1/2-inch pieces)
• salt
• 4 garlic cloves (freshly minced for best flavor)
• pepper
• 1/4 cup unsalted butter
• 2 tbsp olive oil (good quality extra virgin)
• 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 ricotta for creamier texture)
• balsamic glaze (store-bought or homemade, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F. Slice the baguette into 1/2-inch thick pieces. In a bowl, mash the butter with half of the minced garlic and a pinch of salt. Spread the garlic butter evenly on each baguette slice and arrange them on a baking sheet.
2. Step 2: Bake the buttered baguette slices in the oven for 10 to 12 minutes, or until golden brown and crisp. If using a grill, cook the slices with the lid closed for 1 to 2 minutes, watching carefully to avoid burning.
3. Step 3: While the bread toasts, mix the diced peaches, chopped tomatoes, the remaining garlic, salt, pepper, olive oil, and lemon juice in a bowl. Let the mixture marinate to develop flavor.
4. Step 4: In a food processor, whip the ricotta cheese until smooth and creamy. Transfer to a bowl ready for spreading.
5. Step 5: Spread a generous layer of whipped ricotta on each toasted baguette slice. Stir fresh basil into the peach and tomato mixture, then spoon it over the ricotta. Drizzle with balsamic glaze if desired and serve immediately.

Tips & Variations

• Use ripe but firm yellow peaches for the best texture and flavor; nectarines or fresh figs make great alternatives.
• Substitute the baguette with ciabatta, sourdough, or country loaf for different bread textures.
• If you don’t have ricotta, try cream cheese, goat cheese, or a cashew-based cheese spread for a dairy-free option.
• Adjust sweetness and seasoning based on your taste, and consider fresh mint or oregano instead of basil.
• To create your own balsamic glaze, simmer balsamic vinegar until it reduces by half.

Storage

Store the whipped ricotta in an airtight container in the refrigerator for up to 3 days. Keep the peach and tomato mixture separate in the fridge for 1-2 days, though it’s best fresh. Toasted bread can be stored at room temperature in a paper bag for 1 day. For longer storage, keep bread plain and slice it in advance, toasting just before serving. Assemble the bruschetta just before serving to avoid soggy bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of peaches work best for this bruschetta?

Choose ripe but firm yellow peaches that hold their shape when diced and have a sweet aroma. Avoid overripe peaches to prevent a watery topping.

Can I make the toppings ahead of time?

Yes, you can prepare the whipped ricotta and peach-tomato mixture ahead of time and store them separately. Toast the bread and assemble the bruschetta just before serving to maintain the best texture.

Quick Peach Bruschetta with Whipped Ricotta Recipe

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★★★★★

4.6 from 145 reviews

This Quick Peach Bruschetta with Whipped Ricotta is a refreshing summer appetizer that combines juicy, ripe peaches with savory whipped ricotta and toasted garlic-butter crostini. Easy to prepare in under 40 minutes, it’s a perfect light and flavorful dish for warm weather gatherings, offering a delightful twist on the classic tomato bruschetta with sweet peaches and fresh basil.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12–14 crostini (servings) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Baguette:

• 1 baguette (thinly sliced into 1/2-inch pieces)
• Salt, to taste
• 4 garlic cloves (freshly minced for best flavor)
• Black pepper, to taste
• 1/4 cup unsalted butter (preferably Kerrygold)

For the Peach and Tomato Topping:

• 2 tbsp extra virgin olive oil (good quality)
• Handful fresh basil (sliced or chopped)
• 3 medium ripe but firm peaches (diced into 1/2-inch chunks)
• 1 pint chopped tomatoes
• Juice of 1/2 lemon
• Salt and black pepper, to taste
• 2 garlic cloves (remaining, minced)

For the Whipped Ricotta:

• 1 cup whole milk ricotta cheese

For the Garnish:

• Balsamic glaze (store-bought or homemade)

Instructions

1. Prepare Garlic Butter and Slice Baguette: Preheat your oven to 400°F (200°C). Slice the baguette into ½-inch thick pieces. In a small bowl, mash together the unsalted butter with half of the minced garlic cloves using a fork, and add a pinch of salt. Spread this garlic butter evenly over each baguette slice and arrange them on a baking sheet.
2. Toast the Crostini: Place the prepared baguette slices in the preheated oven and bake for 10 to 12 minutes, or until they become golden brown and crunchy. Alternatively, grill the slices over high heat for 1 to 2 minutes with the lid closed, watching carefully to avoid burning. Aim for a crisp exterior that can hold toppings well.
3. 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 extra virgin olive oil and the juice of ½ lemon, then toss gently to combine. Let this mixture marinate while you prepare the ricotta to allow flavors to meld.
4. Whip the Ricotta: Place the ricotta cheese in a food processor and blend until smooth and creamy, about 1-2 minutes. This creates a light, airy texture perfect for spreading. If you do not have a food processor, whisk vigorously by hand until creamy.
5. Assemble the Crostini: Spread a generous layer of the whipped ricotta on each toasted baguette slice. Stir fresh basil into the peach and tomato mixture, then spoon a tablespoon or two on top of each ricotta-covered crostini. Finish by drizzling balsamic glaze over the top as desired. Serve immediately to maintain the toast’s crispness and the fresh flavors.

Notes

• Slice the baguette into roughly 1/2-inch thick pieces to ensure proper toasting and manageable bites.
• Use ripe but still firm peaches to prevent the topping from becoming too watery or mushy.
• Drain excess liquid from ricotta using a fine mesh strainer for about 30 minutes before whipping to avoid watery topping.
• Prepare components separately and assemble just before serving to keep the bread crisp.
• This recipe can be made ahead by preparing the whipped ricotta and peach topping in separate containers and storing in the fridge.
• Substitute crusty breads such as ciabatta or sourdough if desired.
• To make dairy-free, substitute ricotta with a cashew-based cheese spread.
• When balsamic glaze is unavailable, reduce balsamic vinegar by half over low heat or drizzle a mixture of honey and regular balsamic vinegar.

Keywords: peach bruschetta, whipped ricotta, summer appetizer, easy bruschetta recipe, peach appetizer, Italian appetizer