Peach Bruschetta with Whipped Ricotta Recipe
This Peach Bruschetta with Whipped Ricotta recipe is a delightful twist on a classic appetizer, featuring the sweetness of ripe peaches paired with creamy ricotta on crispy toasted bread. Perfect for summer gatherings or as a light snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Bread:
- 1 baguette or rustic sourdough, sliced
- 2 tbsp olive oil
Whipped Ricotta:
- 1 1/2 cups whole-milk ricotta cheese
- 1 tbsp honey (plus more for drizzling)
- 1/2 tsp sea salt
- 1 lemon (zest and juice)
Toppings:
- 3–4 ripe peaches, thinly sliced
- 2 tbsp fresh basil, thinly sliced
- Freshly cracked black pepper
- Optional: balsamic glaze
Instructions
- Slice and Toast Bread: Slice the baguette and brush both sides lightly with olive oil. Toast in a 400°F oven for 8–10 minutes, flipping once, until golden and crisp.
- Prepare Whipped Ricotta: In a food processor, blend ricotta, honey, sea salt, and lemon zest until smooth and fluffy (about 1–2 minutes).
- Prep Peaches: Thinly slice the peaches. If making ahead, toss with a bit of lemon juice to prevent browning.
- Assemble Bruschetta: Spread whipped ricotta generously over each toast. Layer peach slices on top. Sprinkle with fresh basil and black pepper.
- Finish and Serve: Drizzle lightly with honey (and balsamic glaze, if desired). Serve immediately!
Notes
- This recipe works best with ripe, juicy peaches for maximum flavor.
- Adjust the sweetness by drizzling more or less honey over the finished bruschetta.
- Experiment with different herbs like mint or thyme for a unique flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: Peach Bruschetta, Whipped Ricotta, Appetizer Recipe, Summer Snack
