Peach Bruschetta With Whipped Ricotta (Printable)
Juicy peaches meet creamy whipped ricotta on golden crispy bread for a refreshing summer bite.
# What You'll Need:
→ Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon honey
04 - Pinch of fine sea salt
→ Bruschetta
05 - 8 slices rustic baguette or sourdough, 1/2-inch thick
06 - 2 tablespoons extra-virgin olive oil
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon lemon juice
09 - 1 teaspoon honey
10 - Pinch of sea salt
→ Garnish
11 - 2 tablespoons chopped fresh basil or mint
12 - Freshly cracked black pepper
13 - Flaky sea salt
# Directions:
01 - Preheat oven to 400°F. Arrange bread slices on a baking sheet and brush both sides lightly with olive oil. Toast for 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool slightly.
02 - In a medium bowl, combine ricotta, heavy cream, honey, and a pinch of salt. Whip with a hand mixer or whisk until light and fluffy, about 2 minutes.
03 - In another bowl, gently toss peach slices with lemon juice, honey, and a pinch of sea salt until evenly coated.
04 - Spread a generous layer of whipped ricotta onto each toasted bread slice. Top each with peach slices.
05 - Sprinkle with fresh basil or mint, cracked black pepper, and flaky sea salt. Serve immediately.
# Expert Advice:
01 -
- The combination of sweet peaches and creamy ricotta hits every flavor note in one bite
- It comes together in under 30 minutes but looks like something from a restaurant
- You can prep everything ahead and assemble right before guests arrive
02 -
- The ricotta mixture can be made up to a day ahead and stored in the refrigerator
- Room temperature peaches release more juice and taste significantly sweeter than cold ones
- These are best eaten within 15 minutes of assembly or the bread will start to soften
03 -
- Grilling the bread instead of baking adds incredible depth and char flavor
- The ricotta whips best when all ingredients are at room temperature