Quick Peach Bruschetta with Whipped Ricotta Recipe
Quick Peach Bruschetta with Whipped Ricotta is a refreshing and easy-to-make appetizer that combines the sweetness of fresh peaches and tomatoes with creamy whipped ricotta on crispy toasted baguette slices. Enhanced with garlic butter, fresh basil, and a tangy balsamic glaze drizzle, this dish offers a perfect balance of flavors and textures ideal for summer gatherings or a light snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking and assembling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Bread and Butter
- 1 baguette, sliced thinly (about ½-inch thick slices)
- 1/4 cup unsalted butter
- 4 garlic cloves, finely minced (divided: 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
Cheese and Garnish
- 1 cup ricotta cheese
- Balsamic glaze, for drizzling
Instructions
- Prepare Garlic Butter and Slice Baguette: Preheat your oven to 400°F (200°C), or heat your grill to its highest setting. Slice your baguette into ½-inch thick slices. In a bowl, mash together the unsalted butter with half of the minced garlic cloves and a pinch of salt until well combined. Spread the garlic butter evenly on each baguette slice and arrange them in a single layer on a baking sheet.
- Toast the Crostini: Place the prepared baguette slices in the preheated oven and bake for 10 to 12 minutes until they are golden brown and crunchy. If grilling, cook for 1 to 2 minutes with the grill lid closed, checking frequently to avoid burning. The crostini should develop a crisp exterior perfectly suitable for holding toppings.
- Prepare the Peach and Tomato Mixture: In a bowl, combine the diced tomatoes, diced peaches, and the remaining minced garlic. Season generously with salt and pepper. Drizzle with the extra virgin olive oil and squeeze the juice of half a lemon over the mixture. Toss everything gently to incorporate and allow the flavors to marinate while preparing the ricotta.
- Whip the Ricotta: Using a food processor, blend the ricotta cheese until it becomes smooth and creamy in texture. Transfer the whipped ricotta to a bowl ready for spreading on the toasted crostini.
- Assemble the Crostini: Spread a generous layer of the whipped ricotta on each toasted baguette slice. Stir the fresh basil leaves into the marinated peach and tomato mixture. Top each crostini with a spoonful or two of the peach tomato topping. For an added burst of flavor, drizzle balsamic glaze over each one. Serve immediately to enjoy the best texture and flavor contrast.
Notes
- Use ripe but firm peaches to avoid mushy topping.
- The whipped ricotta can be prepared ahead and refrigerated for up to a day.
- For a vegan alternative, substitute ricotta with a plant-based cream cheese.
- Balsamic glaze adds sweetness and tang but can be omitted if unavailable.
- Serve immediately after assembly to keep crostini crisp.
Nutrition
- Serving Size: 1 crostini (1 slice with topping)
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: peach bruschetta, whipped ricotta, summer appetizer, easy bruschetta recipe, peach appetizer, tomato peach topping, vegetarian appetizer
