Peach Bruschetta with Whipped Ricotta
Enjoy Peach Bruschetta with Whipped Ricotta—a delightful summer appetizer bursting with flavor! Try this recipe today!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves about 8
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 baguette, thinly sliced
- ¼ cup unsalted butter
- 4 garlic cloves, minced
- 1 pint tomatoes, chopped
- 3 medium ripe peaches, diced
- 2 tablespoons extra virgin olive oil
- Juice of ½ lemon
- 1 big handful fresh basil leaves, chopped
- 1 cup ricotta cheese
- Balsamic glaze for topping
Instructions
- Preheat your oven to 400°F. Slice the baguette into half-inch thick pieces and spread softened butter mixed with half the minced garlic on each slice.
- Arrange slices on a baking sheet and toast in the oven for about 10–12 minutes until golden brown.
- In a bowl, combine chopped tomatoes, diced peaches, remaining minced garlic, salt, pepper, olive oil, and lemon juice. Toss gently to coat.
- In a food processor, blend ricotta cheese until smooth and creamy.
- Spread whipped ricotta on toasted crostini, then top with the peach-tomato mixture.
- Finish with fresh basil and drizzle with balsamic glaze before serving.
Nutrition
- Serving Size: 1 bruschetta (40g)
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg