Peach Bruschetta With Whipped Ricotta (Printable)

Fresh peaches, creamy ricotta, and herbs atop crisp bread create this vibrant Italian-inspired summer appetizer ready in 25 minutes.

# What's Needed:

→ For the Whipped Ricotta

01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon honey
04 - Pinch of fine sea salt

→ For the Bruschetta

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

→ For Garnish

11 - 2 tablespoons chopped fresh basil or mint
12 - Freshly cracked black pepper
13 - Flaky sea salt

# How to Make It:

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, about 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 each with peach slices. Sprinkle with fresh basil or mint, cracked black pepper, and flaky sea salt if desired. Serve immediately.

# Tips for Success:

01 -
  • The contrast of warm crisp bread against cool creamy ricotta and juicy peaches hits every texture craving in one bite
  • It comes together in under 30 minutes but looks like something from a fancy restaurant
  • Perfect for those peak summer peaches when they are so good they do not need much help
02 -
  • These really do not wait well. The bread starts getting soft after about 15 minutes so assemble everything right before guests arrive.
  • Room temperature ricotta whips up much better than cold straight from the fridge.
  • Grilling the bread instead of baking adds this incredible smoky depth that makes the whole thing feel more special.
03 -
  • A drizzle of balsamic glaze over the top creates this gorgeous restaurant style finish and adds a tangy depth that balances all the sweetness
  • Use a serrated knife to slice the peaches super thin. Paper thin ribbons fold over the ricotta beautifully and feel much more elegant than thick chunks

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