Description
Quick Peach Bruschetta with Whipped Ricotta is a fresh and flavorful appetizer combining toasted garlic butter baguette slices topped with smooth whipped ricotta, juicy marinated peaches, and tomatoes, finished with fresh basil and a drizzle of balsamic glaze. Perfectly balancing sweet, savory, and tangy notes, this dish is easy to prepare and ideal for summer gatherings or elegant snacks.
Ingredients
Scale
Bread and Garlic Butter
- 1 baguette, sliced thinly (about ½-inch thick slices)
- 1/4 cup unsalted butter
- 4 garlic cloves, finely minced (divided)
- 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
Whipped Ricotta and Finishing
- 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 a grill to the highest setting. Slice the baguette into ½-inch thick slices. In a bowl, mash together the unsalted butter with half of the minced garlic using a fork, then add a pinch of salt and mix well. Spread this garlic butter evenly on 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 golden brown and crunchy. If using a grill, cook the slices for 1 to 2 minutes with the lid closed, checking frequently to avoid burning. The goal is a crisp exterior with a slightly chewy center.
- Prepare the Peach and Tomato Mixture: While the bread is toasting, combine diced tomatoes, diced peaches, and the remaining minced garlic in a bowl. Season generously with salt and pepper, drizzle with olive oil and lemon juice, then toss gently to combine. Allow the mixture to marinate at room temperature to meld flavors.
- Whip the Ricotta: In a food processor or using a hand mixer, blend the ricotta cheese until it reaches a smooth, creamy consistency. Transfer the whipped ricotta to a bowl and set aside.
- Assemble the Crostini: Once the crostini are toasted, spread a generous layer of the whipped ricotta over each slice. Stir the fresh basil into the peach and tomato mixture and top each crostini with spoonfuls of this vibrant mixture. Drizzle with balsamic glaze if desired. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Use ripe but firm peaches to avoid mushiness in the topping.
- For a vegan version, substitute ricotta with a plant-based cheese spread.
- Balsamic glaze adds a sweet tangy finish but can be omitted or replaced with balsamic vinegar.
- To make ahead, prepare the peach and tomato mixture in advance and keep refrigerated; assemble just before serving.
- Adjust salt and lemon juice to taste, balancing the sweetness of the peaches.
- Grilling the crostini adds a nice smoky flavor if preferred over oven toasting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking (toasting crostini), blending (ricotta), no-cook mixing (fruit topping)
- Cuisine: Italian
Nutrition
- Serving Size: 2 crostini
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: peach bruschetta, whipped ricotta, tomato peach appetizer, summer appetizer, easy bruschetta recipe
