This recipe for the Best Peach Bruschetta With Whipped Ricotta is a celebration of summer on a slice of bread. Juicy peaches and ripe tomatoes mingle with garlicky butter on crisp baguette, all balanced by creamy, tangy ricotta.
Author:Dorothy Miller
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:20 to 24 pieces 1x
Ingredients
Scale
1 baguette, sliced thinly
1/4 cup unsalted butter
4 garlic cloves, finely minced
Salt and pepper, to taste
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
1 cup ricotta cheese
Balsamic glaze, for drizzling
Instructions
Prepare the Garlic Butter: In a small bowl, combine the softened unsalted butter with the finely minced garlic. Season generously with salt and pepper. (Pro tip: Letting this mixture sit for 5-10 minutes allows the garlic flavor to infuse the butter more deeply).
Toast the Baguette: Arrange your thinly sliced baguette pieces on a baking sheet. Using a brush or knife, generously spread the garlic butter onto one side of each slice. Toast under a broiler or in a 400°F oven for 5-7 minutes, until the edges are golden brown and crisp. Keep a close eye to prevent burning.
Make the Peach Salsa: In a medium mixing bowl, gently combine the diced peaches and chopped tomatoes. Drizzle with the extra virgin olive oil and the fresh lemon juice. Add most of the sliced basil, reserving a little for garnish. Toss gently to coat. Season with a pinch of salt and pepper. Unlike a cooked salsa, this fresh version preserves the bright, juicy texture of the fruit.
Whip the Ricotta: Place the ricotta cheese in a separate bowl. Using a fork or a small whisk, whip it vigorously for about a minute until it becomes noticeably smoother, fluffier, and spreadable. I've found that whole-milk ricotta yields the creamiest, most luxurious texture for this step.
Assemble the Bruschetta: Once the toasted baguette slices have cooled slightly, spread a generous layer of the whipped ricotta onto each one. Using a slotted spoon to avoid excess liquid, top the ricotta with a mound of the peach and tomato salsa.
Garnish and Serve: Finish each piece with a final drizzle of balsamic glaze and a sprinkle of the remaining fresh basil. Serve immediately for the best contrast between the warm, crisp bread and the cool, refreshing topping. This final touch of sweet-tangy balsamic glaze caramelizes the natural sugars and ties the whole dish together.