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5.0 from 75 votes

Peach Bruschetta with Whipped Ricotta

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 to 12 people
Course: Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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!
  2. 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.
  3. 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.
  4. Bake the crostini for 10 to 12 minutes, or until golden brown and crunchy.
  5. 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.
  6. Place the ricotta in a food processor and blend until smooth and creamy. Transfer it to a bowl.
  7. Spread each slice of bread with the whipped ricotta.
  8. 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.