Peach Bruschetta with Whipped Ricotta (Print Version)
Crispy crostini topped with creamy ricotta, juicy peaches, and tomatoes - a perfect summer appetizer ready in 30 minutes.
# Ingredients:
→ Crostini Base
01 -
1 baguette, sliced thinly
02 -
1/4 cup unsalted butter
03 -
4 garlic cloves, finely minced
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Topping
06 -
1 pint chopped tomatoes
07 -
3 medium peaches, diced
08 -
2 tablespoons extra virgin olive oil
09 -
Juice of 1/2 lemon
10 -
Fresh basil leaves, sliced or roughly chopped
11 -
1 cup ricotta cheese
12 -
Balsamic glaze, for drizzling (optional)
# Steps to Follow:
01 -
Preheat your oven to 200°C (400°F), or heat your grill to the highest setting. Slice the baguette into 1.25 cm (½-inch) thick slices. In a bowl, mash butter with 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 prepared baguette slices in the preheated oven and bake for 10 to 12 minutes, or until golden brown and crunchy. Alternatively, grill for 1 to 2 minutes with the lid closed, checking frequently to avoid burning.
03 -
Combine diced tomatoes, chopped peaches, and the remaining garlic in a bowl. Season generously with salt and pepper. Drizzle with olive oil and lemon juice, then toss to combine. Allow the mixture to marinate while preparing the whipped ricotta.
04 -
In a food processor, blend the ricotta cheese until it becomes smooth and creamy. Transfer the whipped ricotta to a bowl, ready for spreading.
05 -
Spread a generous layer of whipped ricotta over each toasted baguette slice. Stir fresh basil into the marinated peach and tomato mixture. Top each slice with a spoonful or two of the mixture. Finish with a drizzle of balsamic glaze if desired. Serve immediately for the best texture and flavor.
# Additional Notes:
01 -
Marinating the peach and tomato mixture enhances the flavor, so let it sit while toasting the crostini.