Description
Fresh peach bruschetta with creamy whipped ricotta and basil. A bright summer appetizer perfect for entertaining.
Ingredients
- 1 baguette sliced into half inch pieces about 16 slices
- 3 tablespoons olive oil divided
- 2 garlic cloves finely minced
- 1 quarter teaspoon kosher salt
- 1 eighth teaspoon black pepper
- 1 cup whole milk ricotta drained if watery
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 quarter teaspoon kosher salt
- 3 medium ripe but firm peaches diced into half inch pieces
- 1 cup diced ripe tomatoes
- 2 tablespoons finely sliced fresh basil
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 quarter teaspoon kosher salt
- 1 eighth teaspoon black pepper
- 2 tablespoons balsamic glaze
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Arrange the baguette slices on a large baking sheet.
- Mix 2 tablespoons olive oil with minced garlic, salt, and pepper. Brush both sides of each slice lightly with the mixture.
- Bake for 10 to 12 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven and let cool slightly.
- In a food processor, blend the ricotta, olive oil, lemon juice, and salt for 1 to 2 minutes until smooth and fluffy. Spread the whipped ricotta into a shallow bowl or keep ready for spreading.
- In a medium bowl, gently combine diced peaches, tomatoes, basil, olive oil, lemon juice, salt, and pepper. Stir lightly and let sit for 5 to 10 minutes to allow flavors to blend.
- Spread a generous layer of whipped ricotta onto each toasted baguette slice.
- Spoon the peach mixture over the ricotta, allowing any excess juice to remain in the bowl to prevent soggy bread.
- Drizzle lightly with balsamic glaze just before serving. Serve immediately for best texture.
Notes
- Assemble the bruschetta just before serving to keep the crostini crisp and prevent moisture from softening the bread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking and Blending
- Cuisine: American