Quick Peach Bruschetta Whipped Ricotta (Print)
Toasted bread with whipped ricotta, peaches, tomatoes, fresh basil, and a balsamic drizzle—vibrant and easy.
# What You'll Need:
01 -
1 baguette, sliced thinly
02 -
1/4 cup unsalted butter
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4 garlic cloves, finely minced
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Salt and pepper, to taste
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1 pint chopped tomatoes
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3 medium peaches, diced
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2 tablespoons extra virgin olive oil
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Juice of 1/2 lemon
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A generous handful of fresh basil leaves, sliced or roughly chopped
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1 cup ricotta cheese
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Balsamic glaze, for drizzling
# How to Make It:
01 -
Preheat oven to 200°C (400°F) or alternatively, preheat a grill to its highest setting. Slice the baguette into 1.25 cm thick slices. Mash together butter with half of the minced garlic cloves and a pinch of salt. Spread the garlic butter evenly onto each baguette slice and arrange them on a baking sheet.
02 -
Bake the prepared baguette slices in the preheated oven for 10 to 12 minutes until golden brown and crunchy. For grilling, cook for 1 to 2 minutes with the lid closed, checking frequently to avoid burning.
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In a bowl, combine diced tomatoes, chopped peaches, and the remaining minced garlic. Season generously with salt and pepper. Drizzle with olive oil and a squeeze of lemon juice. Toss to combine and let the mixture marinate while preparing the whipped ricotta.
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Blend the ricotta in a food processor until smooth and creamy. Transfer to a bowl, ready for spreading.
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Spread a generous layer of whipped ricotta onto each toasted crostini. Stir fresh basil into the marinated peach and tomato mixture and top each crostini with a spoonful or two of the mixture. Drizzle with balsamic glaze if desired. Serve immediately.
# Additional Notes:
01 -
For optimal flavor, serve crostini immediately after assembly.