Peach Bruschetta With Whipped Ricotta (Printable)
Crisp baguette with whipped ricotta, honeyed peach slices, torn basil, and cracked pepper.
# What You Need:
→ Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon finely grated lemon zest
04 - 1/4 teaspoon sea salt
→ Bruschetta Base
05 - 1 baguette, sliced into 1/2-inch pieces
06 - 2 tablespoons olive oil
→ Peaches
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon honey, plus extra for drizzling
09 - 1 tablespoon fresh lemon juice
→ Garnishes
10 - Fresh basil leaves, torn
11 - Freshly cracked black pepper
12 - Flaky sea salt
# How-To Steps:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides with olive oil. Toast for 5 to 7 minutes until golden and crisp. Remove and allow to cool slightly.
02 - In a medium bowl, combine ricotta, heavy cream, lemon zest, and sea salt. Whip with a hand mixer or whisk for about 2 minutes, until light and creamy.
03 - Gently toss peach slices in a bowl with honey and lemon juice, ensuring all slices are evenly coated.
04 - Spread a generous spoonful of whipped ricotta onto each toasted baguette slice.
05 - Top each slice with a few honeyed peach slices. Drizzle with extra honey as desired.
06 - Finish with torn basil leaves, a touch of freshly cracked black pepper, and a pinch of flaky sea salt. Serve immediately.
# Expert Tips:
01 -
- This bruschetta is as beautiful as it is quick, impressing guests with half the work.
- The whipped ricotta feels creamy and special, but takes only minutes to prepare.
02 -
- One time I skipped drying my peaches and the bread went soggy—so always pat them dry before assembling.
- Whipping the ricotta for a full two minutes made it cloud-like instead of grainy—don’t rush that step.
03 -
- If you have time, rub a smashed garlic clove on the toast while still warm for subtle depth.
- A finishing sprinkle of flaky salt elevates every bite to something swoon-worthy.