Quick Peach Bruschetta with Whipped Ricotta
This quick peach bruschetta with whipped ricotta combines sweet, juicy peaches with creamy ricotta on a crisp baguette, making it the perfect appetizer for any occasion.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 12–16 bruschetta slices
- Category: Appetizer
- Method: Toasting, No-Cook Assembly
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Ingredients
For the Whipped Ricotta:
1 cup whole milk ricotta cheese
1 tablespoon honey
1/2 teaspoon lemon zest
Pinch of salt
For the Topping:
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
For the Bread:
1 baguette, sliced into 1/2-inch pieces
2 tablespoons olive oil (for brushing)
Instructions
Preheat oven to 400°F (200°C). Place baguette slices on a baking sheet and brush with olive oil.
Toast in the oven for 6–8 minutes, or until golden and crisp.
Meanwhile, in a bowl or food processor, blend ricotta, honey, lemon zest, and salt until smooth and fluffy.
Top each toasted baguette slice with a spoonful of whipped ricotta.
Layer with peach slices and drizzle with a touch of olive oil or balsamic glaze, if using.
Garnish with fresh basil and a pinch of flaky sea salt. Serve immediately.
Notes
Use nectarines or plums as a variation.
Whipped ricotta can be made ahead and stored in the fridge for up to 2 days.
For extra crunch, add crushed pistachios or walnuts on top.
