Peach Bruschetta with Whipped Ricotta
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.
Ingredients
- 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
Instructions
- 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.
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