Sun Kissed Peach Bruschetta (Printable)
Vibrant summer appetizer with juicy peaches, creamy ricotta, and fresh basil on crisp toasted bread.
# What You'll Need:
→ Produce
01 - 3 ripe peaches, pitted and diced
02 - 1 tablespoon fresh basil, thinly sliced
03 - 1 teaspoon lemon zest
→ Dairy
04 - 1/2 cup ricotta cheese
→ Bakery
05 - 1 baguette, sliced into 1/2-inch thick rounds
→ Pantry Staples
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon honey
08 - Pinch of sea salt
09 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with 1 tablespoon olive oil. Toast in the oven for 8–10 minutes, until edges are golden and crisp.
02 - In a mixing bowl, combine diced peaches, lemon zest, remaining 1 tablespoon olive oil, and a pinch of salt. Toss gently to coat evenly.
03 - Spread a generous layer of ricotta onto each toasted baguette slice, ensuring full coverage to the edges.
04 - Spoon the peach mixture evenly over the ricotta, distributing fruit across all bruschetta pieces.
05 - Drizzle with honey and sprinkle with sliced basil and a touch of black pepper. Serve immediately while bread retains warmth.
# Expert Advice:
01 -
- The sweet and creamy combination makes people pause midconversation
- It comes together in under 30 minutes but looks like you spent forever
02 -
- Soggy bread ruins everything so assemble these no more than 20 minutes before serving
- The lemon zest isn't optional it's what keeps the peaches from tasting too sweet
03 -
- Toast the bread a shade darker than you think is necessary since the ricotta will soften it
- Pat the diced peaches dry with paper towels if they seem especially juicy