Peach Bruschetta with Tomato and Whipped Ricotta
Enjoy this simple yet delicious appetizer featuring fresh peaches, tomatoes, and creamy whipped ricotta on toasted crostini. It's perfect for larger gatherings.
Equipment
- Knife
- Baking sheet
- Food processor
Ingredients
- 1 ½ baguettes thinly sliced
- ⅓ cup unsalted butter
- 5 garlic cloves minced
- Kosher salt and black pepper
- 1 ¼ pints tomatoes chopped
- 4 medium ripe peaches diced
- 3 tablespoons extra virgin olive oil
- ⅔ lemon freshly squeezed
- 1 ⅓ 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 ⅔ lemon. Allow the mixture to marinate briefly.1 ¼ pints tomatoes, 4 medium ripe peaches, 3 tablespoons extra virgin olive oil, ⅔ 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 ⅓ 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.
