Quick Peach Bruschetta Ricotta (Print Version)
# Ingredients:
→ Crostini
01 -
1 baguette, sliced thinly
02 -
1/4 cup unsalted butter
03 -
4 garlic cloves, finely minced
04 -
Salt and pepper, to taste
→ Peach Tomato Mixture
05 -
1 pint chopped tomatoes
06 -
3 medium peaches, diced
07 -
2 tablespoons extra virgin olive oil
08 -
Juice of 1/2 lemon
09 -
A generous handful of fresh basil leaves, sliced or roughly chopped
→ Whipped Ricotta and Topping
10 -
1 cup ricotta cheese
11 -
Balsamic glaze, for drizzling
# Instructions:
01 -
Preheat the oven to 400°F or set a grill to the highest setting. Slice the baguette into ½-inch thick slices. In a bowl, mash together the butter and half of the minced garlic using a fork. Add a pinch of salt and mix thoroughly. Spread the garlic butter evenly on each baguette slice and arrange them on a baking sheet.
02 -
Place the baguette slices into the oven and bake for 10 to 12 minutes, or until golden brown and crispy. Alternatively, grill for 1 to 2 minutes with the lid closed, checking frequently to avoid burning.
03 -
In a bowl, combine the chopped tomatoes, diced peaches, and the remaining minced garlic. Season with salt and pepper. Drizzle with olive oil and a squeeze of lemon juice, then toss to combine. Let the mixture marinate as you prepare the whipped ricotta.
04 -
In a food processor, blend the ricotta until smooth and creamy. Transfer to a bowl, ready for spreading on the crostini.
05 -
Spread a generous layer of whipped ricotta over each toasted baguette slice. Stir the fresh basil into the marinated peach and tomato mixture. Top each crostini with a spoonful or two of the mixture. Drizzle with balsamic glaze if desired. Serve immediately for the best texture and flavor.
# Notes:
01 -
Serve the crostini fresh to maintain their crisp texture. Allowing the peach and tomato mixture to marinate enhances the flavor.