Description
A vibrant and summery twist on traditional bruschetta, combining ripe peaches, juicy tomatoes, whipped ricotta, and fresh basil over golden crostini.
Ingredients
Scale
- 1 baguette, sliced thinly (½ inch slices)
- 1/4 cup unsalted butter
- 4 garlic cloves, finely minced
- Salt and pepper, to taste
- 1 pint chopped tomatoes
- 3 medium peaches, diced
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- A generous handful of fresh basil leaves, sliced or chopped
- 1 cup ricotta cheese
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 400°F or heat grill to high. Slice baguette into ½ inch rounds.
- Mash butter with half the garlic and a pinch of salt. Spread on each baguette slice and arrange on a baking sheet.
- Toast in the oven for 10–12 minutes or grill for 1–2 minutes until golden and crisp.
- In a bowl, combine diced tomatoes, peaches, and remaining garlic. Season with salt, pepper, olive oil, and lemon juice. Let marinate briefly.
- Whip ricotta in a food processor or blender until smooth and creamy.
- Spread whipped ricotta on toasted crostini. Fold chopped basil into peach-tomato mix and spoon on top.
- Drizzle with balsamic glaze and serve immediately.
Notes
For best results, use ripe peaches and assemble just before serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Toasted
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 200
- Sugar: 7g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.7g
- Protein: 5g
- Cholesterol: 10mg
Keywords: peach bruschetta, whipped ricotta, summer appetizer, crostini, easy starter