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Quick Peach Bruschetta with Whipped Ricotta Recipe

Quick Peach Bruschetta with Whipped Ricotta Recipe
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★★★★★

4.8 from 21 reviews

This Quick Peach Bruschetta with Whipped Ricotta is a delightful and fresh appetizer combining the sweetness of ripe peaches and tomatoes with creamy whipped ricotta, crispy baguette slices, and a hint of garlic and basil. Perfect for a summer gathering or a light snack, this recipe is easy to prepare and bursts with vibrant flavors.

Ingredients

Scale

Bread and Garlic Butter

  • 1 baguette, sliced thinly (about ½-inch thick slices)
  • 1/4 cup unsalted butter
  • 4 garlic cloves, finely minced (divided)
  • Salt and pepper, to taste

Peach and Tomato Topping

  • 1 pint chopped tomatoes
  • 3 medium peaches, diced
  • 2 tablespoons extra virgin olive oil
  • Juice of 1/2 lemon
  • A generous handful of fresh basil leaves, sliced or roughly chopped

Whipped Ricotta

  • 1 cup ricotta cheese

Finishing Touch

  • Balsamic glaze, for drizzling (optional)

Instructions

  1. Prepare Garlic Butter and Slice Baguette: Preheat your oven to 400 degrees F or heat your grill to the highest setting. Slice the baguette into ½-inch thick slices. In a bowl, mash together the unsalted butter with half of the minced garlic cloves. Add a pinch of salt and mix well. Spread the garlic butter evenly on each baguette slice and place them on a baking sheet.
  2. Toast the Crostini: Place the prepared baguette slices in the preheated oven and bake for 10 to 12 minutes until golden brown and crunchy. If using a grill, cook the slices for 1 to 2 minutes with the grill lid closed, checking frequently to avoid burning. The goal is a crisp exterior with a tender center.
  3. Prepare the Peach and Tomato Mixture: While the bread is toasting, combine the diced tomatoes, diced peaches, and the remaining minced garlic cloves in a bowl. Season generously with salt and pepper. Drizzle with olive oil and squeeze the juice of half a lemon over the mixture. Toss everything to combine and let it marinate gently.
  4. Whip the Ricotta: Place the ricotta cheese in a food processor or blender and blend until smooth and creamy. Transfer the whipped ricotta to a bowl, making it easy to spread on the crostini.
  5. Assemble the Crostini: Once the baguette slices are toasted, spread a generous layer of the whipped ricotta on each slice. Stir fresh basil leaves into the peach and tomato mixture. Spoon a couple of tablespoons of the peach tomato topping over each slice. Drizzle with balsamic glaze if desired, and serve immediately for the freshest taste and best texture.

Notes

  • Choose ripe but firm peaches to prevent them from becoming mushy when diced.
  • Baguette slices can be toasted a day ahead and stored in an airtight container for convenience.
  • For a vegan alternative, substitute ricotta cheese with a plant-based cream cheese and use vegan butter.
  • Balsamic glaze adds a nice sweet tang but is optional according to taste preferences.
  • This bruschetta is best served immediately to maintain the crisp texture of the bread.

Nutrition

Keywords: Peach bruschetta, whipped ricotta, summer appetizer, easy bruschetta recipe, peach tomato topping, garlic butter bread

Find it online: https://freshrecipehub.com/quick-peach-bruschetta-with-whipped-ricotta-recipe/