Peach Bruschetta with Whipped Ricotta (Printer-Friendly)
Toasted baguette crowns whipped ricotta and honey-tossed peaches, garnished with basil and flaky sea salt.
# What You'll Need:
→ Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon finely grated lemon zest
04 - 1/4 teaspoon sea salt
→ Bruschetta Base
05 - 1 baguette, sliced into 1/2-inch pieces
06 - 2 tablespoons olive oil
→ Marinated Peaches
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon honey, plus extra for finishing
09 - 1 tablespoon fresh lemon juice
→ Garnishes
10 - Fresh basil leaves, torn
11 - Freshly cracked black pepper
12 - Flaky sea salt
# How-To Steps:
01 - Preheat oven to 400°F. Place baguette slices on a baking sheet. Brush both sides with olive oil and toast for 5 to 7 minutes until golden and crisp. Let cool slightly.
02 - Combine ricotta cheese, heavy cream, lemon zest, and sea salt in a medium bowl. Whip with a whisk or hand mixer until light and creamy, about 2 minutes.
03 - Toss sliced peaches with honey and lemon juice until evenly coated.
04 - Spread a generous spoonful of whipped ricotta onto each toasted baguette slice.
05 - Top with marinated peach slices. Drizzle with extra honey if desired, then garnish with torn basil leaves, black pepper, and a pinch of flaky sea salt. Serve immediately.
# Expert Hints:
01 -
- You get to play with sweet and savory flavors in each bite—it's far more impressive than the five steps suggest.
- This appetizer knocks everyone's socks off, whether you bring it outside on a tray or serve it at the kitchen counter with wine.
02 -
- Rushing the bread means sogginess—let it cool slightly before topping, or it'll soften too fast.
- Using just-ripe peaches (not overripe) keeps the toast from getting watery but still juicy.
03 -
- Letting the ricotta sit for several minutes after whipping makes it even silkier.
- A final dusting of lemon zest over the platter just before serving makes everything smell incredibly fresh and bright.