Peach Bruschetta with Whipped Ricotta Recipe

If you’re looking for a fresh, vibrant appetizer that truly captures summer on a plate, Peach Bruschetta with Whipped Ricotta is about to become your go-to. Sweet, juicy peaches and ripe tomatoes dance on crunchy garlicky crostini, all finished off with creamy whipped ricotta and a drizzle of balsamic glaze—trust me, this is a bite you’ll remember!

Ingredients You’ll Need

The beauty of Peach Bruschetta with Whipped Ricotta is how just a handful of carefully chosen ingredients come together for bold, bright, and balanced flavor. Each one plays an important role, so don’t skip the fresh basil, creamy ricotta, or the sweet, ripe peaches!

• 1 baguette, thinly sliced: This classic French loaf is the foundation—look for one with a nice crust so you get that perfect crunch.
• ¼ cup unsalted butter: Softened and blended with garlic, it soaks into the bread and gives every bite irresistible richness.
• 4 garlic cloves, minced: Divided between the butter and the topping, garlic adds an aromatic pop without overpowering the fresh fruit.
• Kosher salt and pepper: Essential, of course! Don’t be shy—seasoning here makes everything sing.
• 1 pint tomatoes, chopped: Use cherry or grape tomatoes for extra sweetness, or juicy heirlooms for gorgeous color.
• 3 medium ripe peaches, diced: Fresh, fragrant peaches are the star. If they’re perfectly ripe, you’re in for a treat!
• 2 tablespoons extra virgin olive oil: A drizzle over the fruit helps meld the tomatoes and peaches together with a luscious finish.
• ½ lemon, freshly squeezed: Just enough to brighten the mix and sharpen all those flavors.
• 1 big handful fresh basil leaves, chiffonade cut or chopped: Adds a pure, herby lift and stunning color right at the end.
• 1 cup ricotta cheese: When whipped, ricotta becomes light and creamy—a cool, rich base for the juicy topping.
• Balsamic glaze, for topping: Optional but highly recommended! That sweet, tangy drizzle ties everything together like magic.

Variations

One of the best things about Peach Bruschetta with Whipped Ricotta is how endlessly customizable it is. Don’t be afraid to riff on this recipe to suit what you have on hand, dietary needs, or personal cravings—the possibilities are deliciously open.

• Vegan & Dairy-Free: Try swapping in a plant-based ricotta or whipped cashew cheese for a completely dairy-free version.
• Add Prosciutto: For a savory-salty twist, layer on a ribbon of thinly sliced prosciutto before piling on the peaches and tomatoes.
• Use Plums or Nectarines: If peaches aren’t in season, plums, nectarines, or even apricots all work beautifully with the whipped ricotta.
• Gluten-Free Option: Substitute your favorite gluten-free bread, or even grilled sweet potato slices for serving.

How to Make Peach Bruschetta with Whipped Ricotta

Step 1: Prepare the Crostini

Start by preheating your oven to 400°F, or get your grill blazing hot if you crave a bit of smoky char. Slice your baguette into half-inch thick slices—thinner for crispy bites, thicker for a chewier interior. In a bowl, mash together softened butter and half of your minced garlic, plus a big pinch of salt. Spread this flavorful butter generously over each baguette slice and lay them out on a baking sheet.

Step 2: Toast to Golden Perfection

Pop the bread into your preheated oven and bake for 10–12 minutes, or until the edges are golden and wonderfully crisp. If you’re grilling, close the lid and toast for just 1–2 minutes—it goes fast, so don’t walk away! This step makes the perfect sturdy foundation for all the juicy toppings to come.

Step 3: Make the Peach Tomato Topping

While the bread toasts, chop the peaches and tomatoes into bite-sized pieces and place them in a bowl with the remaining garlic. Add a generous sprinkle of salt and pepper, then drizzle on the olive oil and freshly squeezed lemon juice. Toss gently so everything gets coated and then let it sit—this rest lets the flavors meld together beautifully while you whip the ricotta.

Step 4: Whip the Ricotta

Spoon the ricotta into your food processor and blend until smooth, creamy, and airy. This quick step transforms regular ricotta into a spreadable, cloud-like base that tastes restaurant-worthy. No food processor? Just mash and stir vigorously with a spatula to make it as creamy as possible.

Step 5: Assemble and Serve

Once the crostini are cool enough to handle, spread them with a generous layer of whipped ricotta. Just before serving, fold the fresh basil into your peach-tomato mix for that vibrant, herby hit. Top each slice with a big spoonful (or two!) of the fruit mixture, and if you love a finishing flourish, drizzle with balsamic glaze. Serve immediately while the toast is crisp and the toppings are juicy and bright.

How to Serve Peach Bruschetta with Whipped Ricotta

Garnishes

For a truly irresistible presentation, add some extra chiffonade basil on top, a generous swirl of thick balsamic glaze, and maybe even a sprinkle of flaky sea salt for that perfect final crunch. If you’re feeling a little fancy, try adding a few edible flowers—nasturtiums or chive blossoms look just beautiful!

Side Dishes

Serve your Peach Bruschetta with Whipped Ricotta alongside a crisp green salad, a bowl of chilled gazpacho, or a platter of grilled meats and veggies. It’s the ultimate summer starter or side for al fresco dinners and picnics alike.

Creative Ways to Present

You can serve this bruschetta on a rustic wooden board for a casual, communal vibe, or plate individual pieces on small plates for an elegant appetizer course. Mini versions made on sliced baguette rounds are perfect for cocktail parties—the prettiest little bites!

Make Ahead and Storage

Storing Leftovers

For the very best texture, it’s ideal to assemble only what you’ll eat. If you have extra topping or whipped ricotta, store them separately in airtight containers in the fridge for up to 2 days. The crostini themselves can be kept in a zip-top bag at room temperature, but they’re at their crunchiest if eaten the same day.

Freezing

While the whipped ricotta and fruit topping aren’t freezer-friendly, you can freeze baguette slices after their initial toasting. Cool fully, then pack in an airtight container. Re-crisp in a hot oven for a few minutes before serving with fresh toppings.

Reheating

If your crostini lose a bit of crunch, a quick 3-5 minute bake at 375°F will revive them. Avoid reheating the ricotta or peach topping—these are best enjoyed cold and freshly assembled for the right contrast of flavors and textures.

FAQs

Final Thoughts

Give yourself a little taste of sunshine with Peach Bruschetta with Whipped Ricotta—this recipe is overflowing with fresh, vibrant flavors and just the right touch of indulgence. Whether it’s your next summer gathering or weeknight treat, you’ll love every bite. Let me know how it goes—happy cooking!

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