This Peach Bruschetta with Whipped Ricotta is a refreshing and delicious twist on the traditional tomato bruschetta. The sweet, juicy peaches pair perfectly with the creamy, smooth ricotta, and the tangy balsamic drizzle brings everything together. Whether you’re serving it as an appetizer, a light summer snack, or a fun addition to a party spread, this bruschetta is sure to be a hit. It’s easy to make, full of flavor, and looks as good as it tastes!

Why You’ll Love This Recipe

This Peach Bruschetta with Whipped Ricotta is the perfect balance of sweet, savory, and creamy. The peaches bring a burst of freshness, while the whipped ricotta adds a rich and velvety texture. The addition of fresh basil and a drizzle of balsamic glaze takes it to the next level, making it a sophisticated yet simple appetizer. It’s also versatile—perfect for summer gatherings or as a light bite anytime you want something refreshing and full of flavor.

Peach Bruschetta with Whipped Ricotta

Ingredients

2 ripe peaches, diced
1/2 cup whipped ricotta (store-bought or homemade)
1 tablespoon honey
1 tablespoon fresh basil, chopped
1 teaspoon lemon juice
1/2 baguette or rustic loaf, sliced into 1/2-inch pieces
2 tablespoons olive oil
Salt and pepper to taste
Balsamic glaze for drizzling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the whipped ricotta: In a small bowl, mix the ricotta with honey and lemon juice. Whisk until smooth and creamy. Season with a pinch of salt and pepper to taste. Set aside.
Toast the bread: Preheat the oven to 375°F (190°C). Arrange the sliced baguette or rustic loaf pieces on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Toast in the oven for 8-10 minutes, or until golden and crispy.
Prepare the peaches: While the bread is toasting, dice the peaches and place them in a bowl. Add the fresh chopped basil, then stir to combine. Season with a pinch of salt and pepper, and add a splash of lemon juice for extra brightness.
Assemble the bruschetta: Once the toasted bread has cooled slightly, spread a generous layer of the whipped ricotta on each slice. Top with the diced peach mixture.
Drizzle with balsamic glaze: Drizzle balsamic glaze over the top of each bruschetta. Serve immediately, garnished with extra fresh basil if desired.

Servings and Timing

Servings: 4-6
Preparation time: 10 minutes
Cooking time: 10 minutes (for toasting the bread)
Total time: 20 minutes

Variations

Add Prosciutto: For a savory twist, top the bruschetta with thin slices beef or another type of cured meat.
Cheese Options: If you prefer a different cheese, try goat cheese, mascarpone, or cream cheese in place of ricotta for a slightly different texture and flavor.
Nuts for Crunch: Add some chopped toasted walnuts or pecans for a bit of crunch and additional flavor.
Berry Twist: Substitute the peaches with fresh berries like strawberries or raspberries for a different, yet equally delicious, fruity topping.
Spicy Kick: Add a pinch of red pepper flakes to the peach mixture for a little heat.

Storage/Reheating

Storage: Since the whipped ricotta and peach mixture are best enjoyed fresh, it’s recommended to assemble the bruschetta just before serving. However, you can store the whipped ricotta and peach topping separately in airtight containers in the fridge for up to 1 day.
Reheating: The toasted bread can be reheated in the oven for a few minutes at 375°F (190°C) if it becomes too soft after storing.

FAQs

1. Can I use frozen peaches?

Fresh peaches work best for this recipe, but if you have frozen peaches, make sure to thaw and drain them well before using them in the topping.

2. Can I make this bruschetta ahead of time?

You can prepare the whipped ricotta and peach topping ahead of time, but it’s best to assemble the bruschetta right before serving to prevent the bread from becoming soggy.

3. Can I use a different type of bread?

Yes, you can use any crusty bread like ciabatta or sourdough. The key is to toast it to a golden crisp for the best texture.

4. What can I use instead of balsamic glaze?

If you don’t have balsamic glaze, you can make your own by reducing balsamic vinegar on the stove until it thickens, or you can substitute with a drizzle of honey or another sweet sauce.

5. Can I make this recipe vegan?

Yes, to make this recipe vegan, use a dairy-free ricotta or cashew cream cheese and skip the honey, replacing it with maple syrup or agave nectar.

6. How can I make the ricotta smoother?

For an extra-smooth whipped ricotta, use a hand mixer or stand mixer to blend it until it reaches a fluffy, creamy consistency.

7. How long does whipped ricotta last?

Whipped ricotta will stay fresh in an airtight container in the refrigerator for about 3-4 days. Keep it separate from the peach mixture until you’re ready to assemble.

8. Can I use canned peaches?

Fresh peaches are ideal for this recipe, but if using canned peaches, make sure to drain them thoroughly and choose a variety that’s packed in juice, not syrup, for the best flavor.

9. How do I prevent the bread from getting soggy?

Toast the bread just before serving and only add the peach mixture and whipped ricotta right before serving to ensure the bread stays crispy.

10. Can I make this a main dish?

While this peach bruschetta is a perfect appetizer or snack, you could turn it into a main dish by serving it alongside a fresh salad or adding more toppings like grilled chicken or goat cheese.

Conclusion

This Peach Bruschetta with Whipped Ricotta is a delightful, sweet-savory dish that brings together the best of summer flavors. The juicy peaches, creamy ricotta, and tangy balsamic glaze create a perfect balance of tastes and textures, making it an irresistible addition to any meal. Whether served as an appetizer at a party or enjoyed as a light meal, this recipe will quickly become a favorite!

Chef MARTHA