Get ready to fall in love with every bite of this Peach Bruschetta with Whipped Ricotta! This vibrant, summery appetizer captures the very best of peach season, pairing juicy peaches and ripe tomatoes with creamy ricotta and the irresistible crunch of garlic-butter crostini. Whether you’re serving it to friends at a backyard party or as a highlight for your own solo snack board, this recipe promises pure happiness on toast.
Why You’ll Love This Recipe
- A Celebration of Summer: Sweet peaches, juicy tomatoes, and fragrant basil capture all the vibrant flavors of the season on a single piece of toast.
- Incredible Texture Contrast: There’s nothing like the combination of silky whipped ricotta, crisp crostini, and tender fruit for an irresistible bite every time.
- Easy to Make, Yet Elegant: Peach Bruschetta with Whipped Ricotta looks fancy enough for a dinner party, but comes together with simple, fresh ingredients in under an hour.
- Crowd Pleaser: This dish is always the first thing to disappear from the appetizer table—expect requests for the recipe!
Ingredients You’ll Need
This Peach Bruschetta with Whipped Ricotta keeps things beautifully simple, letting each fresh ingredient shine. Every component plays a crucial role in the final flavor, so choose the juiciest peaches and creamiest ricotta you can find for the most unforgettable results.
- Baguette: The perfect vehicle for all your toppings—choose a baguette with a crackly crust and tender crumb for the best crostini.
- Unsalted butter: Mixed with garlic for an ultra-flavorful crostini base; opt for good-quality butter for maximum richness.
- Garlic cloves: Fresh, minced garlic infuses both the bread and the topping with savory depth; if you enjoy a mellow flavor, try garlic confit mash-in.
- Kosher salt and pepper: Seasoning is key! Don’t skimp, as it makes all the vibrant ingredients pop.
- Tomatoes: Choose ripe, juicy tomatoes—cherry or grape tomatoes work beautifully and bring a pop of color.
- Ripe peaches: Sweet, fragrant peaches are the starring ingredient—select ones that yield slightly to the touch for maximum flavor.
- Extra virgin olive oil: Adds a peppery, fruity note to the topping and helps bring everything together.
- Lemon: A squeeze of lemon brightens and balances the flavors—don’t skip it!
- Fresh basil: A generous handful of basil finishes everything with aromatic, classic Italian flair.
- Ricotta cheese: When whipped, it’s lusciously creamy—a dream pairing with the sweet and savory toppings.
- Balsamic glaze: Optional, but highly recommended—a drizzle adds deep, tangy sweetness that ties every element together.
Variations
One of the joys of Peach Bruschetta with Whipped Ricotta is how endlessly customizable it is! Whether you want to mix up the fruit, adapt it for a dietary need, or just play with the flavors, you’re only a tweak or two away from a whole new experience.
- Vegan Version: Swap in a vegan butter (or olive oil) for the crostini and use a plant-based ricotta alternative for a completely dairy-free, but still creamy, result.
- Add Prosciutto: Drape thin slices over the ricotta before topping with peach-tomato mixture for a salty, savory contrast.
- Go Herby: Add mint along with basil, or substitute thyme for a fresh, complex flavor twist.
- Berries Addition: Toss a handful of halved blackberries or blueberries in with the peaches and tomatoes for a punch of color and sweetness.
How to Make Peach Bruschetta with Whipped Ricotta
Step 1: Prep and Toast the Crostini
Start by preheating your oven to 400°F (or fire up your grill for a smoky touch!). Slice your baguette into half-inch thick rounds, then mix together softened butter with half the minced garlic and a pinch of salt. Generously spread this gorgeous garlic butter on each bread slice and arrange them on a baking sheet. Bake for 10 to 12 minutes, until crisp and golden, or grill them over high heat (with the lid closed) for 1–2 minutes. The buttery, garlicky aroma is your cue that good things are happening!
Step 2: Prepare the Peach Tomato Topping
While your crostini are getting delightfully toasty, toss together chopped tomatoes, diced ripe peaches, and the rest of your minced garlic in a bowl. Season generously with kosher salt and freshly ground black pepper, then drizzle in the olive oil and a squeeze of lemon juice. Mix everything well and let it sit—this allows the flavors to marry and the peaches to get extra juicy.
Step 3: Whip the Ricotta
Spoon the ricotta into a food processor and blend until it’s sumptuously smooth and creamy. This whipped ricotta gets impossibly light and spreadable, making it the ultimate luxurious base for your bruschetta.
Step 4: Assemble and Garnish
Spread a swoosh of whipped ricotta on each crostini. Right before serving, stir the chopped basil into your tomato-peach mixture so the herbs stay bright and fresh. Top each ricotta-slathered toast with a generous spoonful (or two!) of the fruit mixture, then finish with a gorgeous drizzle of balsamic glaze. Serve immediately for the best texture and flavor.
Pro Tips for Making Peach Bruschetta with Whipped Ricotta
- Peak Season Produce: Hunt down the ripest peaches and juiciest tomatoes at your local market—this is where all the flavor magic happens.
- Whip It Good: Don’t skip the food processor for the ricotta—hand-stirred is good, but whipped ricotta is luxuriously next level.
- Crostini Crunch: For perfectly crunchy toasts, let your crostini cool completely on a wire rack so steam doesn’t make them soggy.
- Last-Minute Basil: Add the basil just before assembling to keep its vibrant color and fragrance front and center.
How to Serve Peach Bruschetta with Whipped Ricotta
Garnishes
For a burst of color and even more fresh flavor, top your Peach Bruschetta with Whipped Ricotta with extra basil ribbons, microgreens, a sprinkle of flaky salt, and a final flourish of balsamic glaze. If you really want to impress (and have edible flowers on hand), a petal or two makes each piece look utterly special and party-ready.
Side Dishes
This bruschetta shines alongside other light summer fare—think a big green salad tossed with lemon vinaigrette, grilled shrimp skewers, or a refreshing watermelon and feta salad. It’s also heavenly paired with chilled rosé or a citrusy white wine for easy entertaining.
Creative Ways to Present
For an eye-catching appetizer board, arrange your Peach Bruschetta with Whipped Ricotta on a rustic wooden platter, alternating colors and garnishes. Or, let guests build their own by serving the toppings in pretty bowls alongside a pile of crostini—perfect for mingling and customizing every bite!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is truly rare with this recipe!), store the whipped ricotta and peach-tomato topping separately in airtight containers in the refrigerator. The crostini can be kept at room temperature in a sealed bag or container for up to two days, though they’re best the day they’re made.
Freezing
While the ricotta whip and fresh topping don’t freeze well, cooked crostini freeze beautifully! Let them cool, then layer between sheets of parchment and store in a freezer-safe bag for up to a month. Just rewarm in the oven before serving to restore their crunch.
Reheating
To re-crisp crostini, pop them in a 350°F oven for a few minutes until warm and crunchy. The topping and ricotta are best served cold or at room temperature, so simply stir well before using again. Always assemble just before serving for the freshest, most vibrant result.
FAQs
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Can I make Peach Bruschetta with Whipped Ricotta ahead of time?
Absolutely! The whipped ricotta and the tomato-peach topping can be made a few hours ahead and chilled separately. Toast the crostini in advance as well, but assemble everything just before serving to keep the bread crisp and the flavors fresh.
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What kind of peaches work best in this recipe?
Yellow peaches offer the perfect combination of sweetness and tartness, but white peaches or even nectarines work well too. Just be sure they’re fragrant and slightly soft for maximum flavor and juiciness.
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Do I need to peel the peaches?
This is totally up to you! The skin adds a lovely pop of color and extra fiber, but if you prefer a smoother texture, it’s easy to peel them before dicing (just use a paring knife or blanch briefly in boiling water).
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Can I use store-bought crostini for Peach Bruschetta with Whipped Ricotta?
You can, especially if you need to save time, but homemade crostini are worth the minimal effort for their flavor and fresh crunch. If you use store-bought, try toasting them for a few minutes in the oven with a little garlic butter for even more taste.
Final Thoughts
I hope you treat yourself (and your loved ones!) to Peach Bruschetta with Whipped Ricotta soon—it’s a dish that truly tastes like summer sunshine. It’s fresh, colorful, and guaranteed to make any meal feel festive. Don’t wait for a special occasion; share it anytime you want to create a little magic around your table!
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Peach Bruschetta with Whipped Ricotta Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 to 12 people 1x
- Category: Appetizer
- Method: Baking, Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Peach Bruschetta with Whipped Ricotta recipe combines the sweetness of ripe peaches with savory tomatoes on crispy baguette slices, all topped with creamy whipped ricotta and a drizzle of balsamic glaze.
Ingredients
For the Crostini:
- 1 baguette, thinly sliced
- 1/4 cup unsalted butter
- 4 garlic cloves, minced
- kosher salt and pepper
For the Peach Tomato Topping:
- 1 pint tomatoes, chopped
- 3 medium ripe peaches, diced
- 2 tablespoons extra virgin olive oil
- 1/2 lemon, freshly squeezed
- 1 big handful fresh basil leaves, chiffonade cut or chopped
For the Whipped Ricotta:
- 1 cup ricotta cheese
- balsamic glaze, for topping
Instructions
- Preheat the oven to 400 degrees F. Or you can use your grill! When I grill, I heat it to the highest heat and grill these for 1 to 2 minutes with the lid closed. Slice your baguette into ½-inch thick slices. In a bowl, mash together the butter and half of the garlic with a fork. Add a pinch of salt and stir. Spread the butter on the bread slices and place them on a baking sheet.
- Bake the crostini for 10 to 12 minutes, or until golden brown and crunchy.
- While the bread toasts, combine the tomatoes, peaches, and remaining garlic in a bowl. Season all over with a big pinch of salt and pepper. Drizzle with the olive oil and lemon and toss. Let sit while you make the ricotta.
- Place the ricotta in a food processor and blend until smooth and creamy. Transfer it to a bowl.
- Spread each slice of bread with the whipped ricotta.
- Stir the fresh basil into the peach and tomatoes. Top the ricotta with a spoonful or 2 of the peach tomato mixture. If desired, you can drizzle everything with some balsamic glaze! Serve immediately.
Nutrition
- Serving Size: 1 piece
- Calories: 175
- Sugar: 5g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
