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This quick peach bruschetta with whipped ricotta transforms simple summer ingredients into an elegant appetizer that balances sweet and savory perfectly. The creamy whipped ricotta provides a luxurious base for juicy peaches and tomatoes, all atop crispy garlic-butter crostini.
I first made this for an impromptu garden party when peaches were overflowing at the farmers market. What started as a quick solution to use ripe fruit became my most requested summer appetizer, with friends now expecting it at every gathering.
Ingredients
- Baguette slices: for the perfect crispy base that holds up to toppings without getting soggy
- Unsalted butter: allows you to control the salt level while creating rich flavor
- Garlic cloves: fresh minced provides aromatic depth throughout every component
- Salt and pepper: essential for balancing and enhancing all flavors
- Tomatoes: choose ripe ones for juicy sweetness that complements the peaches
- Peaches: select firm but ripe fruit that holds its shape when diced
- Extra virgin olive oil: use your best bottle as the flavor shines through in the raw topping
- Lemon juice: brightens the fruit mixture and balances sweetness
- Fresh basil leaves: the floral notes pair perfectly with peaches and tomatoes
- Ricotta cheese: provides a creamy canvas for the vibrant toppings
- Balsamic glaze: adds sweet tangy finish and elegant presentation
Step-by-Step Instructions
- Prepare Garlic Butter and Slice Baguette:
- Heat your oven to 400°F or prepare your grill on high heat. The high temperature ensures your crostini get perfectly crispy without drying out. Slice the baguette into consistent half inch pieces to ensure even toasting. Work the softened butter and half the minced garlic together thoroughly using a fork to incorporate the garlic evenly throughout the butter. A pinch of salt helps draw out the garlic flavor. Apply a generous but even layer of garlic butter to each slice.
- Toast the Crostini:
- Place your prepared baguette slices in a single layer on a baking sheet and bake for 10 to 12 minutes. Watch carefully during the last few minutes as they can go from perfectly golden to burnt quickly. If using a grill, toast for just 1 to 2 minutes with the lid closed, checking frequently. The ideal crostini has a satisfying crunch around the edges but maintains a slight tenderness in the center.
- Prepare the Peach and Tomato Mixture:
- While your bread toasts, combine the diced peaches, tomatoes, and remaining garlic in a medium bowl. The raw garlic provides a delightful punch that contrasts with the sweet fruit. Season generously with salt and pepper to enhance natural flavors. The olive oil and lemon juice not only add flavor but help draw out the juices from the fruits, creating a light natural sauce. Let this mixture sit for at least 5 minutes to allow flavors to meld.
- Whip the Ricotta:
- Place your ricotta in a food processor and blend for 1 to 2 minutes until completely smooth and airy. The transformation is remarkable as the dense cheese becomes light and spreadable. Transfer to a serving bowl with a spreader for easy assembly. Whipping incorporates air for a luxurious mouthfeel that elevates this simple cheese.
- Assemble the Crostini:
- Take your toasted bread and spread a thick layer of the whipped ricotta on each piece. The warm bread will slightly melt the cheese creating the perfect base. Gently fold the fresh basil into your peach mixture just before serving to preserve its vibrant color and aroma. Spoon a generous amount of the peach mixture onto each piece allowing some of the flavorful juices to soak in. Finish with a light drizzle of balsamic glaze in a zigzag pattern for both flavor and visual appeal.
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I absolutely love how the whipped ricotta transforms in this recipe. The first time I served this at a backyard barbecue, my mother in law who claims to dislike ricotta asked for the recipe. The light whipping makes all the difference in texture and mouthfeel, converting even the most skeptical cheese eaters.
Make Ahead Options
You can prepare several components in advance to make assembly quick when guests arrive. The garlic butter can be made up to three days ahead and stored covered in the refrigerator. The crostini can be toasted earlier in the day and kept in an airtight container. For the freshest flavor, prepare the peach and tomato mixture no more than two hours before serving, keeping it at room temperature. The ricotta can be whipped a day ahead and refrigerated, just let it come to room temperature before spreading.
Seasonal Variations
While this bruschetta shines with summer peaches, you can adapt it year round with seasonal fruits. In fall, try diced apples or pears with a sprinkle of cinnamon. Winter versions work beautifully with citrus segments and a touch of honey. Spring calls for strawberries or early cherries paired with mint instead of basil. The creamy ricotta base provides the perfect canvas for endless seasonal variations.
Serving Suggestions
For a complete summer gathering menu, pair this bruschetta with a chilled soup like gazpacho and a light green salad. It also makes a wonderful companion to grilled meats or as part of an antipasto spread. For drinks, a crisp Pinot Grigio or sparkling Prosecco complements the sweet and savory notes beautifully. If serving as a passed appetizer, consider making smaller bite sized pieces for easier handling at cocktail parties.
Frequently Asked Questions
- → How do you toast the baguette slices?
Place them in a 400°F oven for 10-12 minutes or grill for 1-2 minutes until golden and crispy.
- → Can I prepare the whipped ricotta ahead of time?
Yes, you can whip the ricotta a few hours in advance and store it in the refrigerator until ready to use.
- → What’s the best way to dice peaches for this dish?
Peel the peaches if necessary, then dice them into small, bite-sized pieces for easy topping on crostini.
- → Can I substitute balsamic glaze with something else?
Yes, you can use a drizzle of honey or leave it out altogether if preferred.
- → What’s a good alternative to fresh basil?
If you don’t have fresh basil, try using fresh mint or parsley for a different flavor profile.