Peach Bruschetta With Whipped Ricotta (Printable)
Juicy peaches with creamy whipped ricotta on crisp toasted bread, finished with fresh herbs.
# 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 Base
05 - 8 slices rustic baguette or sourdough bread, 1/2-inch thick
06 - 2 tablespoons extra-virgin olive oil
→ Peach Topping
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)
# How-To 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, 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.
05 - Sprinkle with fresh basil or mint, cracked black pepper, and flaky sea salt if desired. Serve immediately.
# Expert Tips:
01 -
- The whipped ricotta becomes impossibly airy, almost like a savory mousse that melts into warm bread
- Peaches at peak season need almost no help to shine, but that touch of honey makes their flavor sing
- Everything can be prepped ahead except the final assembly, so you're not stuck in the kitchen during your own party
02 -
- Room temperature ricotta whips up much lighter than cold ricotta straight from the fridge
- Overwhipping can break the dairy and make it separate, so stop once it looks fluffy and aerated
03 -
- A drizzle of good balsamic glaze right before serving adds this incredible depth that makes people wonder what your secret ingredient is
- If your ricotta seems watery, let it drain in a fine mesh sieve for 30 minutes before whipping