Sun Kissed Peach Bruschetta (Printable Version)
Juicy peaches meet creamy ricotta on crisp toasted bread with fresh basil and honey drizzle.
# What You Need:
→ Produce
01 - 3 ripe peaches, pitted and diced
02 - 1 tablespoon fresh basil, thinly sliced
03 - 1 teaspoon lemon zest
→ Dairy
04 - 1/2 cup ricotta cheese
→ Bread
05 - 1 baguette, sliced into 1/2-inch thick rounds
→ Pantry
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon honey
08 - Pinch of sea salt
09 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with 1 tablespoon olive oil. Toast in the oven for 8–10 minutes, until edges are golden and crisp.
02 - In a mixing bowl, combine diced peaches, lemon zest, remaining 1 tablespoon olive oil, and a pinch of salt. Toss gently to coat evenly.
03 - Spread a generous layer of ricotta onto each toasted baguette slice, ensuring even coverage.
04 - Spoon the peach mixture evenly over the ricotta-covered toasts.
05 - Drizzle with honey and sprinkle with sliced basil and a touch of black pepper.
06 - Serve immediately while the bread is still slightly warm for optimal texture and flavor.
# Expert Advice:
01 -
- The contrast between warm crispy bread and cool juicy peaches is absolutely addictive
- It comes together in under 30 minutes but looks like something from a restaurant
- Fresh basil and ricotta make every bite feel luxurious without any heavy cream
02 -
- Overly ripe peaches will turn to mush when tossed, so choose fruit that still has some structure
- The bread needs to be completely cool before adding ricotta or the cheese will melt into a sad puddle
- Assembly happens fast once you start, so have everything ready before you begin topping
03 -
- A few drops of balsamic glaze over the top adds a gorgeous color contrast and deep complexity
- Grill the bread instead of baking it for subtle smokiness that pairs beautifully with peaches