Peach Bruschetta with Whipped Ricotta (Printer-Friendly)
Whipped ricotta on toasted baguette with honeyed peaches, basil, lemon, and cracked pepper—quick summer starter.
# 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
→ Peach Topping
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon honey, plus extra for drizzling
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. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast for 5 to 7 minutes until golden and crisp. Allow to cool slightly.
02 - In a medium bowl, combine ricotta, heavy cream, lemon zest, and sea salt. Using a hand mixer or whisk, whip until light and creamy, about 2 minutes.
03 - In a separate bowl, gently toss peach slices with honey and lemon juice until evenly coated.
04 - Spread a generous spoonful of whipped ricotta onto each toasted baguette slice.
05 - Arrange several peach slices over the ricotta. Drizzle lightly with additional honey if desired.
06 - Scatter with torn basil, freshly cracked black pepper, and a pinch of flaky sea salt. Serve immediately.
# Expert Advice:
01 -
- The combination of juicy peaches and creamy ricotta feels like summer on a plate
- It’s endlessly adaptable for whatever fruit looks best at the market
02 -
- The ricotta will break and turn grainy if over-beaten—stop as soon as it holds soft peaks
- Let the toasted bread cool a minute before adding ricotta so it doesn’t melt and run
03 -
- Swiping the baguette with a raw garlic clove after toasting adds subtle complexity
- A tiny dab of balsamic glaze elevates the flavors to something unexpectedly unforgettable