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Best Peach Bruschetta With Whipped Ricotta

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A fresh and elegant summer bruschetta made with juicy peaches, creamy whipped ricotta, and crisp toasted bread for a perfectly balanced sweet and savory bite.

Ingredients

  • 2 ripe peaches, sliced
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon honey, plus more for drizzling
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, torn
  • 6–8 slices crusty baguette or sourdough bread

Instructions

  1. Toast the bread slices in the oven or on a grill pan until golden and crisp. Set aside.
  2. In a bowl or food processor, whip the ricotta with olive oil, honey, lemon zest, and salt until smooth and creamy.
  3. Lightly grill or sauté the peach slices over medium heat for 1–2 minutes per side until slightly softened and caramelized.
  4. Spread a generous layer of whipped ricotta onto each toasted bread slice.
  5. Top with warm peaches, then drizzle with additional honey and olive oil.
  6. Finish with fresh basil, black pepper, and a light sprinkle of salt. Serve immediately.

Notes

  • Use ripe but firm peaches for the best texture.
  • Assemble just before serving to keep the bread crisp.
  • Balsamic glaze makes a great optional finishing touch.
  • Nectarines or plums can be used instead of peaches.

Nutrition

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