Description
Description Bright, creamy, and impossibly easy, this peach bruschetta with whipped ricotta is summer on a slice of toasted baguette.
Ingredients
- 1 baguette, sliced into ½ -inch thick rounds
- 4 tablespoons olive oil, divided
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 3 ripe peaches, pitted and diced
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves, chopped
- Pinch of red pepper flakes (optional)
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon lemon zest
- 1 tablespoon honey
- Salt to taste
- Fresh basil leaves, chiffonade
- Balsamic glaze (optional)
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Instructions
- Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush with garlic oil. Season with salt and pepper, then bake for 8–10 minutes until golden brown.
- In a bowl, combine diced peaches with balsamic vinegar, honey, chopped thyme, and red pepper flakes. Let marinate for at least 15 minutes.
- In another bowl, mix ricotta, heavy cream, lemon zest, and honey until smooth. Chill for at least 30 minutes.
- Spread the chilled ricotta on the toasted baguette slices, top with marinated peaches, basil, and balsamic glaze if desired.
- Serve immediately on a platter.
Notes
- Notes
- To keep the crostini crisp, only spread the ricotta right before serving.