Description
Quick Peach Bruschetta with Whipped Ricotta is a delightful summer appetizer that embodies the essence of fresh, seasonal ingredients. This vibrant dish features juicy peaches paired with ripe tomatoes, all elegantly layered on crispy toasted baguette slices and topped with creamy whipped ricotta. Perfect for any occasion—from casual brunches to festive gatherings—this bruschetta is quick to prepare, requiring just 30 minutes from start to finish. Impress your guests with this colorful and delicious treat that highlights the best flavors of summer.
Ingredients
- 1 baguette, sliced thinly
- 1/4 cup unsalted butter
- 4 garlic cloves, minced
- 1 pint chopped tomatoes
- 3 medium peaches, diced
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 1 cup ricotta cheese
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
- Melt butter in a small saucepan over low heat. Stir in minced garlic, salt, and pepper.
- Brush each baguette slice with the garlic butter mixture and bake for about 10 minutes until golden brown.
- In a bowl, combine chopped tomatoes and diced peaches. Drizzle with olive oil and lemon juice; add fresh basil and mix gently.
- In another bowl, whisk ricotta until smooth and creamy.
- Spread whipped ricotta on each toasted baguette slice, top with peach-tomato mixture, and drizzle with balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices (90g)
- Calories: 230
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Use ripe peaches for optimal sweetness; nectarines or plums can be used as variations. Make the whipped ricotta creamier by blending longer or adding a splash of heavy cream. Assemble the bruschetta just before serving for the freshest taste.