Sun Kissed Peach Bruschetta (Printable Version)

Juicy peaches meet creamy ricotta on golden toast for a perfect summer appetizer.

# What You Need:

→ Produce

01 - 3 ripe peaches, pitted and diced
02 - 1 tablespoon fresh basil, thinly sliced
03 - 1 teaspoon lemon zest

→ Dairy

04 - 1/2 cup ricotta cheese

→ Bakery

05 - 1 baguette, sliced into 1/2-inch thick rounds

→ Pantry Staples

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon honey
08 - Pinch of sea salt
09 - Freshly ground black pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with 1 tablespoon olive oil. Toast in the oven for 8-10 minutes until edges are golden and crisp.
02 - In a mixing bowl, combine diced peaches, lemon zest, remaining 1 tablespoon olive oil, and a pinch of salt. Toss gently to coat evenly.
03 - Spread a generous layer of ricotta cheese onto each toasted baguette slice while bread is still warm.
04 - Spoon the peach mixture evenly over the ricotta-topped crostini.
05 - Drizzle with honey and sprinkle with sliced fresh basil and freshly ground black pepper to taste.
06 - Serve while bread remains slightly warm for optimal texture and flavor.

# Expert Suggestions:

01 -
  • The combination of warm crisp bread and cool creamy cheese creates the most satisfying texture contrast
  • It takes barely 25 minutes from start to finish but looks like something from a fancy Italian restaurant
  • Perfect for those peak summer peaches that are almost too ripe to eat out of hand
02 -
  • The bread will continue to crisp up slightly after you take it out of the oven, so remove it when it's barely golden to avoid over toasting
  • Over mixed peaches turn into a mushy situation, so fold them gently with your hands or a rubber spatula
  • Room temperature ricotta spreads much easier than cold from the fridge, let it sit out for 20 minutes before starting
03 -
  • If your peaches are stubborn and won't peel easily, dip them in boiling water for 30 seconds then ice water, the skins slip right off
  • A light drizzle of balsamic glaze over the top creates that restaurant quality finish that makes people think you tried harder than you actually did

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