When I need a fresh, easy Italian appetizer that feels a little fancy but takes almost no effort, this peach bruschetta is my go-to. It’s the perfect balance of sweet, savory, and tangy—with juicy ripe peaches, fresh tomatoes, creamy whipped ricotta, and a drizzle of balsamic glaze on crisp, golden crostini.
Whether you’re hosting an Italian dinner party, setting up a spread of easy Italian appetizers for a crowd, or just need a quick, elegant bite before pasta night, this dish fits right in. It’s a little unexpected, totally delicious, and guaranteed to disappear fast
Peach Bruschetta with Tomato and Whipped Ricotta
Equipment
- Knife
- Baking sheet
- Food processor
Ingredients
- 1 ½ baguettes thinly sliced
- â…“ cup unsalted butter
- 5 garlic cloves minced
- Kosher salt and black pepper
- 1 ÂĽ pints tomatoes chopped
- 4 medium ripe peaches diced
- 3 tablespoons extra virgin olive oil
- â…” lemon freshly squeezed
- 1 â…“ cups ricotta cheese
Instructions
- Prepare Crostini: Set your oven to 400°F (204°C) or get your grill ready for toasting the baguette. Mix the butter and half of the minced garlic in a bowl, add a pinch of salt, and blend well. Generously spread this mixture over the baguette slices and place them on a baking sheet.⅓ cup unsalted butter, 5 garlic cloves, Kosher salt and black pepper, 1 ½ baguettes
- Toast Bread: Bake the crostini in the oven for 10-12 minutes until they turn golden brown and crispy. If grilling, place the slices on the grill for 1-2 minutes with the lid closed.
- Combine Toppings: In a separate bowl, mix the chopped tomatoes, diced peaches, and the remaining garlic. Season with salt, pepper, olive oil, and the juice of â…” lemon. Allow the mixture to marinate briefly.1 ÂĽ pints tomatoes, 4 medium ripe peaches, 3 tablespoons extra virgin olive oil, â…” lemon
- Whip Ricotta: Place the ricotta cheese in a food processor and process until it becomes smooth and creamy. Spoon it into a serving bowl.1 â…“ cups ricotta cheese
- Assemble Bruschetta: Spread the whipped ricotta onto each toasted bread slice. Stir the chopped fresh basil into the peach and tomato mixture, then top the ricotta with a spoonful or two of this mixture. Optionally, drizzle with balsamic glaze just before serving.
Peach Bruschetta Blunders: How to Whip It Up Like a Pro
Garlic Butter Twist: To elevate your garlic butter, mash in some garlic confit if you have it on hand. It adds a deeper, caramelized garlic flavor that really enhances the crostini.
Prepping Ahead: The peach and tomato topping can easily be prepared in advance. Just mix it up and keep it chilled in the fridge. It actually lets the flavors meld beautifully, giving you a richer taste when served.
Balsamic Drizzle: If you’re looking to add a gourmet touch to your bruschetta, a drizzle of balsamic glaze right before serving does wonders. It introduces a sweet-tart dimension that complements the peaches and tomatoes perfectly.
Bread Choices: While baguette is my go-to, feel free to use any crusty bread you like. Just ensure it’s sliced and toasted to give that delightful crunch against the soft, creamy toppings.
Cheese Variations: Whipped ricotta is my favorite for this recipe, but don’t hesitate to experiment with different cheeses. Whipped goat cheese or even a soft burrata could work wonderfully as alternatives.
Serving Options: There are a few ways to serve this dish; fully assemble each piece for a ready-to-eat option, or lay out the components separately on a platter for guests to build their own. Both presentation styles have their charm and function.
Ripe Peaches: Make sure your peaches are ripe and juicy for the best flavor. Underripe peaches can be a bit tart and won’t blend as nicely with the tomatoes and basil.
