My Favorite Peach Bruschetta.
We adore this peach bruschetta in the summer! Combined with juicy tomatoes, garlic and basil, this is a dream when spooned over garlicky crostini and whipped ricotta. A summer favorite, for sure.
Juicy peaches are in season and I am here for it!
This peach bruschetta is the perfect take-along snack or appetizer. I love it for a little cocktail hour, sitting on the patio for a lunchtime snack or serving it at a party where it’s always a huge hit.
Garlicky, toasty baguette slices, whipped ricotta cheese that is heaven on earth, topped with a peach and tomato mixture studded with garlic and basil. This screams summer all around!
We eat super seasonally in our house and this is one of those snacks that I find myself craving. It is fabulous for a party but also really great made as toast for yourself. You choose how you want to do it.
If you’ve been around long enough, some of you may remember my summer crostini. The recipe is nearly a decade old and it’s still something I make every single year. It has whipped garlic goat cheese, all the ripe corn and tomatoes, fresh herbs and a crunchy baguette. It’s fantastic and people go crazy for it. It’s also something you can fully assemble before taking it to a party, which is my main goal in life.
This peach bruschetta reminds me of that! This tastes a bit more refreshing and has that whole sweet vibe to it from the juicy peaches. It’s also a tad lighter because I use ricotta instead of goat cheese.
Peaches and tomatoes are one of my favorite combos – they complement each other so well. I love using them in salads and even on pizza in this summer season. Add the ricotta and this is a solid snack that checks all the boxes.
Here’s how I make it!
- Combine cherry or grape tomatoes and juicy diced peaches.
- Add in some minced fresh garlic.
- Lots of olive oil and a spritz of fresh lemon too.
- Then tons of fresh basil.
- Stir it up – you can make it ahead of time too and let it chill in the fridge.
I like to toast baguette slices – either in the oven or on the grill. I also like to use my garlic confit and make a garlic butter, then spread it on the slices before toasting. Not required, but absolutely delicious.
Whipped ricotta cheese is super simple. Throw it in your food processor and the result is a light, airy ricotta spread. Almost like a fluffy cheese cloud. Of course, you don’t even need to whip it. Just use regular ricotta if you wish.
Because I already have lots of flavor with the garlicky crostini and the peach tomato topping, I prefer to keep the whipped ricotta plain – nothing added it. While it’s a blank slate that allows you to add in herbs or garlic or even honey (hot honey too!), it is so lovely as a simple backdrop to our seasonal topping.
You can serve this a few different ways and that is what I love. You can serve it fully assembled, so the topping is already on the bread slices. Or you can serve it on a large platter, with the toasted bread on one side, then bowls of the ricotta and peach and tomatoes. This way, everyone can build their own bruschetta slices as they wish.
A third option is you can toast the bread, spread it with the ricotta, and serve it like that with a bowl of the peach tomato topping.
This tastes like everything you want summer to be: refreshing, crisp, crunchy, tart, sweet and juicy!
Peach Bruschetta with Whipped Ricotta
- 1 baguette, thinly sliced
- ¼ cup unsalted butter
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 pint tomatoes, chopped
- 3 medium ripe peaches, diced
- 2 tablespoons extra virgin olive oil
- ½ lemon, freshly squeezed
- 1 big handful fresh basil leaves, chiffonade cut or chopped
- 1 cup ricotta cheese
- balsamic glaze, for topping
- Note: if you have a copy of Everyday Dinners, you can mash a few garlic confit cloves into the butter to make the garlic butter!
- Preheat the oven to 400 degrees F. Or you can use your grill! When I grill, I heat it to the highest heat and grill these for 1 to 2 minutes with the lid closed.
- Slice your baguette into ½-inch thick slices. In a bowl, mash together the butter and half of the garlic with a fork. Add a pinch of salt and stir. Spread the butter on the bread slices and place them on a baking sheet.
- Bake the crostini for 10 to 12 minutes, or until golden brown and crunchy.
- While the bread toasts, combine the tomatoes, peaches and remaining garlic in a bowl. Season all over with a big pinch of salt and pepper. Drizzle with the olive oil and lemon and toss. Let sit while you make the ricotta.
- Place the ricotta in a food processor and blend until smooth and creamy. Transfer it to a bowl.
- Spread each slice of bread with the whipped ricotta.
- Stir the fresh basil into the peach and tomatoes. Top the ricotta with a spoonful or 2 of the peach tomato mixture. If desired, you can drizzle everything with some balsamic glaze! Serve immediately.