Sun Kissed Peach Bruschetta (Printable)
Juicy peaches meet creamy ricotta on crisp toasted bread with fresh basil and honey drizzle.
# What You'll 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
# Directions:
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, 1 tablespoon olive oil, and a pinch of salt. Toss gently to coat.
03 - Spread a generous layer of ricotta onto each toasted baguette slice.
04 - Spoon the peach mixture evenly over the ricotta layer on each slice.
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.
# Expert Advice:
01 -
- The way the warm bread meets cool ricotta feels like a tiny hug
- It takes 25 minutes but looks like you planned it for days
- Sweet and savory tango together without fighting
02 -
- Soggy bread is the enemy here, so assemble these no more than 30 minutes before serving
- The peaches release juice as they sit, so drain any excess liquid before topping
03 -
- If your peaches are underripe, let them sit on the counter for a day or two
- A few drops of balsamic glaze will make this taste restaurant fancy