Description
Bright, creamy, and impossibly easy, this peach bruschetta with whipped ricotta is summer on a slice of toasted baguette.
Ingredients
Scale
- 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)
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
To keep the crostini crisp, only spread the ricotta right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: peach, bruschetta, ricotta, summer appetizer, easy recipe