Quick Peach Bruschetta with Whipped Ricotta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
