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Peach Bruschetta With Whipped Ricotta

Peach Bruschetta With Whipped Ricotta: A Summer Delight

Peach Bruschetta With Whipped Ricotta is a delightful appetizer that combines creamy ricotta, juicy peaches, and crispy baguette, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Whipped Ricotta
  • 1 cup Whole Milk Ricotta Cheese Drain for smooth texture.
  • 1/2 cup Heavy Cream Can substitute with milk for a lighter option.
  • 2 tablespoons Honey Use maple syrup for a vegan version.
  • 1/2 teaspoon Salt Sea salt recommended for gourmet touch.
  • 1/4 teaspoon Black Pepper Optional for a smoother taste.
For the Bruschetta Base
  • 1 French Baguette Base for bruschetta Substitute with crostini or crackers if desired.
  • 2 tablespoons Olive Oil For brushing on baguette.
For the Topping
  • 2 medium Ripe Firm Peaches Main topping; other stone fruits like nectarines can also be used.
  • 1/4 cup Fresh Basil Can swap with mint or thyme.
  • 2 tablespoons Balsamic Glaze Adds a sweet-tangy finishing touch.
  • 1/4 teaspoon Flaky Sea Salt Final garnish to elevate flavor.

Equipment

  • food processor
  • Baking sheet
  • Fine sieve
  • medium bowl

Method
 

Step-by-Step Instructions
  1. Drain the Ricotta: Place the whole milk ricotta cheese in a fine sieve over a bowl to drain. Refrigerate for 30 minutes to 2 hours.
  2. Blend Ingredients: Combine drained ricotta, heavy cream, honey, salt, and optional black pepper in a food processor. Blend until creamy and smooth for 1-2 minutes.
  3. Chill the Whipped Ricotta: Transfer to a medium bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare Peaches and Basil: Dice peaches and chiffonade basil. Toss peaches with olive oil in a mixing bowl.
  5. Preheat the Oven: Preheat your oven to 375°F (190°C).
  6. Toast the Baguette: Slice the French baguette into 1/2-inch thick pieces, brush with olive oil, and toast in the oven for 8-10 minutes until golden brown.
  7. Assemble the Bruschetta: Spread whipped ricotta on toasted slices, top with the peach-basil mixture.
  8. Finish & Serve: Drizzle with balsamic glaze and sprinkle with flaky sea salt. Serve immediately.

Nutrition

Serving: 2piecesCalories: 200kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Drain the ricotta thoroughly to avoid a soggy bruschetta. Use ripe but firm peaches for best texture. Assemble just before serving for optimal freshness.

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