Description
Juicy peaches meet creamy whipped ricotta on toasted bread for a summer appetizer that’ll have everyone asking for the recipe. Ready in minutes, gone in seconds!
Ingredients
Scale
- 1 cup (8 oz/225g) whole milk ricotta cheese
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp honey (plus 2 tbsp for topping)
- 1 tsp lemon zest
- ¼ tsp salt
- 1 French baguette, cut into ½-inch slices (about 24 pieces)
- 2 tbsp olive oil
- 2 large ripe peaches (about 1 lb/450g), pitted and thinly sliced
- 1 tbsp balsamic glaze or reduction
- ¼ cup fresh basil leaves, thinly sliced
- ¼ tsp flaky sea salt
- Freshly ground black pepper to taste
Instructions
- In a food processor, combine ricotta, 2 tablespoons olive oil, 1 tablespoon honey, lemon zest, and salt. Process for 1-2 minutes until smooth and airy. Refrigerate while preparing other components.
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 7-10 minutes, flipping halfway, until golden and crisp.
- While bread toasts, pit and slice peaches into thin slices (about ⅛-inch thick).
- Spread a generous layer of whipped ricotta onto each toast point.
- Arrange 2-3 peach slices on top of the ricotta layer.
- Drizzle each bruschetta with honey and balsamic glaze.
- Sprinkle with fresh basil, flaky sea salt, and freshly ground pepper.
- Serve immediately for the best texture and flavor.