peach bruschetta with whipped ricotta Recipe
This Peach Bruschetta with Whipped Ricotta is a delightful summer recipe that combines creamy ricotta, fresh peaches, and a hint of honey on crispy baguette slices. It’s a perfect balance of sweet and savory flavors, making it an ideal appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking, Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Bread:
- 1 baguette, sliced into ½-inch pieces
- 2 tbsp olive oil
Whipped Ricotta:
- 1 cup whole-milk ricotta cheese
- 1 tbsp honey (plus extra for drizzling)
- 1 tsp lemon zest
Toppings:
- 2 ripe peaches, thinly sliced
- 4–5 fresh basil leaves, chopped
- ¼ cup toasted almonds or walnuts (optional, for crunch)
- 1 tbsp balsamic glaze (optional)
- Salt and black pepper, to taste
Instructions
- Toast the Bread: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush with olive oil, and bake for 8-10 minutes until golden and crisp.
- Whip the Ricotta: In a bowl, mix ricotta, honey, lemon zest, and salt. Whip until light and creamy.
- Assemble the Bruschetta: Spread whipped ricotta on each slice, top with peaches, basil, nuts, salt, and pepper. Drizzle with honey and balsamic glaze.
Notes
- Use ripe peaches for best flavor.
- Toast baguette slices under the broiler for extra crispiness.
- Enhance flavor with sea salt or cinnamon.
- Try grilling the peaches for a smoky touch.
- Prepare whipped ricotta in advance and store in the fridge.
- Add prosciutto for a savory twist.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
