Peach Bruschetta With Whipped Ricotta (Printable)
Juicy peaches meet creamy whipped ricotta on crispy toasted bread with fresh herbs for an elegant summer appetizer.
# What You Need:
→ Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon honey
04 - Pinch of fine sea salt
→ Bruschetta Components
05 - 8 slices rustic baguette or sourdough, 1/2-inch thick
06 - 2 tablespoons extra-virgin olive oil
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon lemon juice
09 - 1 teaspoon honey
10 - Pinch of sea salt
→ Garnish
11 - 2 tablespoons chopped fresh basil or mint
12 - Freshly cracked black pepper
13 - Flaky sea salt (optional)
# Steps:
01 - Preheat oven to 400°F. Arrange bread slices on a baking sheet and brush both sides lightly with olive oil. Toast for 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool slightly.
02 - In a medium bowl, combine ricotta, heavy cream, honey, and a pinch of salt. Whip with a hand mixer or whisk until light and fluffy, approximately 2 minutes.
03 - In another bowl, gently toss peach slices with lemon juice, honey, and a pinch of sea salt until evenly coated.
04 - Spread a generous layer of whipped ricotta onto each toasted bread slice. Top with seasoned peach slices.
05 - Sprinkle with fresh basil or mint, cracked black pepper, and flaky sea salt if desired. Serve immediately for optimal texture.
# Expert Advice:
01 -
- The creamy whipped ricotta balances perfectly with sweet juicy peaches
- It comes together in under 30 minutes but looks like something from a restaurant
02 -
- Whipped ricotta can sit at room temperature for up to an hour while you prep everything else
- The bread needs to be completely cool before spreading or the ricotta will melt into it
03 -
- Grill the bread instead of toasting for a smoky depth
- A drizzle of balsamic glaze adds the perfect tangy finish