Name: Quick Peach Bruschetta with Whipped Ricotta
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 cup whole milk ricotta cheese; 1 tablespoon honey; 1/2 teaspoon lemon zest; Pinch of salt; 2 ripe peaches, thinly sliced; 1 tablespoon olive oil; 1 teaspoon balsamic glaze (optional); Fresh basil leaves, torn or chopped; Flaky sea salt, to taste; 1 baguette, sliced into 1/2-inch pieces; 2 tablespoons olive oil (for brushing)

Why You’ll Love This Recipe

I love how this recipe uses simple, fresh ingredients but feels gourmet. The whipped ricotta adds a smooth richness that balances the sweetness of the peaches perfectly. It’s ideal when I want something impressive without turning on the oven for long. Whether I’m hosting brunch, a summer gathering, or just craving a snack, this bruschetta always hits the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh peaches (ripe but firm)
Whole milk ricotta cheese
Baguette or rustic bread
Olive oil
Honey or balsamic glaze
Salt and black pepper
Fresh basil or mint leaves (optional, for garnish)

directions

I start by slicing the baguette into ½-inch thick rounds and brushing each piece lightly with olive oil.
I toast the bread in a preheated oven at 400°F for about 6–8 minutes, until golden and crisp.
While the bread toasts, I whip the ricotta in a food processor or with a hand mixer until it’s smooth and airy—about 2–3 minutes.
I slice the peaches thinly. If they’re extra juicy, I pat them dry slightly with a paper towel.
Once the bread has cooled slightly, I spread a generous layer of whipped ricotta on each slice.
I top with peach slices, a sprinkle of salt and pepper, and a drizzle of honey or balsamic glaze.
I garnish with fresh basil or mint if I want an herby finish.

Servings and timing

This recipe makes about 12 bruschetta slices, serving 4–6 as an appetizer. It takes around 10 minutes to prep and another 8 minutes to toast the bread.

Variations

Sometimes I add a slice of prosciutto on top for a salty contrast. If peaches aren’t in season, I swap in nectarines or even plums. For an extra punch, I mix a little lemon zest into the ricotta before whipping. And when I want more texture, I sprinkle crushed pistachios or walnuts over the top.

storage/reheating

I store any unused whipped ricotta in the fridge for up to 3 days. The toast is best fresh, but I can make it a few hours ahead and keep it at room temperature. I assemble the bruschetta just before serving to keep everything crisp. Leftovers don’t keep well once assembled, so I try to make only what I need.

FAQs

Can I use store-bought ricotta?

Yes, I often use store-bought ricotta. I just make sure to whip it for the creamiest texture.

Do I need to peel the peaches?

Not at all. I leave the skin on for color and texture, especially when the peaches are fresh and thinly sliced.

Can I grill the peaches?

Definitely. I sometimes grill the peach slices for a few minutes to caramelize them and add a smoky flavor.

What’s a good substitute for ricotta?

I sometimes use whipped goat cheese or mascarpone if I want a richer or tangier base.

Can I make this gluten-free?

Yes, I use gluten-free baguette or toast and prepare everything else the same way.

Conclusion

Quick Peach Bruschetta with Whipped Ricotta is one of those recipes I keep coming back to for its simplicity and elegance. It’s the perfect blend of creamy, juicy, and crunchy, all wrapped in a summery bite. When I need a beautiful, effortless appetizer, this one never fails to impress.