Peach Bruschetta with Whipped Ricotta
User Reviews
5.0
75 reviews
Excellent
Peach Bruschetta with Whipped Ricotta
Report
We adore this peach bruschetta in the summer! Combined with juicy tomatoes, garlic and basil, this is a dream when spooned over garlicky crostini and whipped ricotta. A summer favorite, for sure.
Share:
Ingredients
- 1 baguette, thinly sliced
- ¼ cup unsalted butter
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 pint tomatoes, chopped
- 3 medium ripe peaches, diced
- 2 tablespoons extra virgin olive oil
- ½ lemon, freshly squeezed
- 1 big handful fresh basil leaves, chiffonade cut or chopped
- 1 cup ricotta cheese
- balsamic glaze, for topping
Add to Shopping List
Instructions
- Note: if you have a copy of Everyday Dinners, you can mash a few garlic confit cloves into the butter to make the garlic butter!
- Preheat the oven to 400 degrees F. Or you can use your grill! When I grill, I heat it to the highest heat and grill these for 1 to 2 minutes with the lid closed.
- Slice your baguette into ½-inch thick slices. In a bowl, mash together the butter and half of the garlic with a fork. Add a pinch of salt and stir. Spread the butter on the bread slices and place them on a baking sheet.
- Bake the crostini for 10 to 12 minutes, or until golden brown and crunchy.
- While the bread toasts, combine the tomatoes, peaches and remaining garlic in a bowl. Season all over with a big pinch of salt and pepper. Drizzle with the olive oil and lemon and toss. Let sit while you make the ricotta.
- Place the ricotta in a food processor and blend until smooth and creamy. Transfer it to a bowl.
- Spread each slice of bread with the whipped ricotta.
- Stir the fresh basil into the peach and tomatoes. Top the ricotta with a spoonful or 2 of the peach tomato mixture. If desired, you can drizzle everything with some balsamic glaze! Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
Other Recipes
You'll Also Love
