Peach Bruschetta with Whipped Ricotta
User Reviews
5
Peach Bruschetta with Whipped Ricotta
Description
Peach Bruschetta with Whipped Ricotta features baguette slices toasted with a mix of butter and garlic until golden and crunchy. The topping is a fresh mixture of ripe peaches, chopped tomatoes, garlic, lemon juice, olive oil, and fresh basil, seasoned with salt and pepper. A creamy whipped ricotta spread softens the crunch of the crostini and complements the sweet and bright fruit topping. A finishing touch of balsamic glaze adds acidity and sweetness to balance the dish.
The combination of juicy peaches and savory ricotta creates a textured contrast with the crisp bread and herbaceous notes from fresh basil. This dish offers a fresh and vibrant flavor profile that works well as a light appetizer or an elegant snack. The preparation involves baking or grilling the bread and blending ricotta until smooth, which enhances the creamy spread quality.
The bruschetta can be assembled just before serving to maintain the crispness of the bread. The topping can be prepared ahead and refrigerated to let flavors meld. Additionally, the garlic butter on the bread can be made more flavorful by incorporating garlic confit if desired.
Ingredients
- 1 baguette thinly sliced
- ¼ cup butter unsalted
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 pint tomato chopped
- 3 peach diced, medium ripe
- 2 tablespoons extra virgin olive oil
- ½ lemon freshly squeezed
- 1 basil chiffonade cut or chopped, big handful, fresh leaves
- 1 cup ricotta cheese
- balsamic glaze for topping
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.
User Reviews
Overall Rating
5
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