Description
Peach Bruschetta with Whipped Ricotta is a refreshing twist on the classic bruschetta. Sweet peaches, creamy ricotta, and tangy balsamic glaze create a perfect balance of flavors in this easy-to-make appetizer.
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
Instructions
- In a small bowl, mix the ricotta with honey and lemon juice. Whisk until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Preheat the oven to 375°F (190°C). Arrange the sliced bread on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toast in the oven for 8-10 minutes, or until golden and crispy.
- 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 salt and pepper, and add a splash of lemon juice.
- Once the bread has cooled slightly, spread a generous layer of whipped ricotta on each slice. Top with the diced peach mixture.
- Drizzle balsamic glaze over the top of each bruschetta. Serve immediately, garnished with extra fresh basil if desired.
Notes
- For a savory twist, add thin slices of beef or other cured meats.
- If you prefer a different cheese, try goat cheese, mascarpone, or cream cheese instead of ricotta.
- For added crunch, sprinkle chopped toasted walnuts or pecans on top.
- To make this vegan, use dairy-free ricotta and substitute honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
