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Peach Bruschetta with Whipped Ricotta

Crispy toasted bread topped with creamy whipped ricotta, fresh peaches, basil, and balsamic glaze, perfect for summer appetizers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Italian, Summer
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Bread and Toppings
  • 1 French baguette sliced diagonally into ½-inch rounds
  • 3-4 ripe peaches pitted and diced
  • 1 cup whole-milk ricotta cheese
  • 2-3 tbsp heavy cream
  • 2 tbsp olive oil plus extra for brushing
  • 0.25 cup fresh basil leaves torn
  • 3 tbsp balsamic glaze
  • 1 tbsp honey optional
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tsp lemon juice

Equipment

  • Grill or oven
  • Food processor or hand mixer
  • Cutting board
  • Serving platter

Method
 

  1. Preheat your grill to medium-high heat or set your oven to 400°F for toasting the bread.
  2. In a food processor or using a hand mixer, combine ricotta cheese and heavy cream. Whip for 2-3 minutes until light, fluffy, and smooth. Season with a pinch of salt and set aside.
  3. Wash and dice the peaches into small chunks, discarding the pits. Toss gently with lemon juice to prevent browning and set aside.
  4. Brush baguette slices lightly with olive oil on both sides. Grill for 2 minutes per side or bake in the oven for 8-10 minutes, flipping once, until golden brown and crispy.
  5. Allow toasted bread to cool slightly for easier handling. Optionally, rub each slice with a cut garlic clove while still warm.
  6. Spread a generous layer of whipped ricotta onto each toasted baguette slice, creating an even base for the toppings.
  7. Top each bruschetta with diced peaches, distributing them evenly across all slices.
  8. Tear fresh basil leaves and scatter them over the peach topping for aromatic freshness.
  9. Drizzle balsamic glaze over each bruschetta, creating elegant patterns and adding tangy sweetness.
  10. Finish with a light sprinkle of sea salt and freshly cracked black pepper to enhance all the flavors.
  11. Arrange finished bruschetta on a serving platter and serve immediately for optimal texture and taste.

Notes

For best results, assemble bruschetta just before serving to keep bread crispy. Whipped ricotta can be prepared up to 2 hours in advance and refrigerated. Peaches can be diced and stored in an airtight container with lemon juice for up to 2 hours before assembly.