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Peach Ricotta Bruschetta Recipe

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4.7 from 109 reviews

A delightful and refreshing Peach Bruschetta with Whipped Ricotta combines creamy, airy ricotta cheese with sweet, juicy peaches, aromatic basil, and a tangy balsamic glaze, served on crispy toasted baguette slices. This easy-to-make appetizer balances sweet and savory flavors, perfect for summer gatherings or elegant starters.

Ingredients

Whipped Ricotta

  • 15 ounces whole milk ricotta cheese, drained well
  • 2 tablespoons heavy cream
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Bread and Toppings

  • 1 baguette, sliced into 1/2-inch thick rounds
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 ripe but firm peaches, pitted and diced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze
  • Salt and pepper to taste

Instructions

  1. Drain the Ricotta: Place the ricotta in a fine-mesh sieve lined with cheesecloth or a paper towel and let it drain in the refrigerator for at least 30 minutes, or up to an hour for best results to remove excess liquid.
  2. Combine Ingredients: In a food processor, combine the drained ricotta, heavy cream, honey, salt, and black pepper.
  3. Whip it Good: Process the mixture until it is smooth, light, and airy, which should take about 2 to 3 minutes. Scrape down the sides as needed to ensure even mixing.
  4. Taste and Adjust: Check seasoning and adjust salt or honey according to your taste preferences.
  5. Chill (Optional): For best flavor melding, chill the whipped ricotta for 30 minutes in the refrigerator.
  6. Prep the Peaches: Wash, pit, and dice the peaches into small, even pieces.
  7. Slice the Red Onion: Thinly slice the red onion; optionally soak in cold water for 10 minutes to reduce sharpness.
  8. Chop the Basil: Roughly chop fresh basil leaves.
  9. Combine Ingredients: In a medium bowl, mix diced peaches, sliced red onion, and chopped basil.
  10. Dress it Up: Drizzle with 2 tablespoons balsamic glaze and 1 tablespoon olive oil, then toss gently to coat evenly.
  11. Season to Perfection: Add salt and pepper to taste.
  12. Let it Sit: Allow the peach mixture to sit at room temperature for at least 15 minutes, up to one hour, to develop flavors.
  13. Preheat the Oven: Preheat oven to 375°F (190°C).
  14. Slice the Baguette: Slice the baguette into 1/2-inch thick rounds.
  15. Brush with Olive Oil: Brush each baguette slice with olive oil on both sides.
  16. Toast: Arrange baguette slices on a baking sheet and bake for 8-10 minutes until golden brown and crisp.
  17. Optional Garlic Rub: While still warm, rub a cut clove of garlic over the toasted baguette slices for additional flavor.
  18. Spread the Ricotta: Spread a generous amount of the whipped ricotta onto each toasted baguette slice.
  19. Top with Peach Mixture: Spoon the prepared peach topping over the ricotta.
  20. Drizzle with Balsamic Glaze: Drizzle a little extra balsamic glaze on top of each bruschetta.
  21. Garnish (Optional): Garnish with a few extra fresh basil leaves if desired.
  22. Serve Immediately: Serve the bruschetta right away to maintain the crispiness of the bread.

Notes

  • Draining ricotta thoroughly ensures a creamy yet thick whipped texture without excess moisture.
  • Soaking sliced onions in cold water mellows their sharpness and creates better balance with the sweet peaches.
  • Use ripe but firm peaches to prevent sogginess and preserve texture.
  • The optional garlic rub adds a subtle savory layer enhancing the bruschetta flavor.
  • Serve immediately to enjoy the contrast of crisp bread and creamy topping.

Find it online: https://oliviabakes.com/peach-ricotta-bruschetta-recipe/