Peach Bruschetta Whipped Ricotta (Printable Version)
Juicy peaches meet creamy whipped ricotta on crisp toasted bread with fresh herbs for a vibrant summer appetizer.
# What You Need:
→ Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon honey
04 - Pinch of fine sea salt
→ Bruschetta
05 - 8 slices rustic baguette or sourdough, 1/2-inch thick
06 - 2 tablespoons extra-virgin olive oil
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon lemon juice
09 - 1 teaspoon honey
10 - Pinch of sea salt
→ Garnish
11 - 2 tablespoons chopped fresh basil or mint
12 - Freshly cracked black pepper
13 - Flaky sea salt
# How to Make It:
01 - Preheat oven to 400°F. Arrange bread slices on a baking sheet and brush both sides lightly with olive oil. Toast for 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool slightly.
02 - In a medium bowl, combine ricotta, heavy cream, honey, and a pinch of salt. Whip with a hand mixer or whisk until light and fluffy, about 2 minutes.
03 - In another bowl, gently toss peach slices with lemon juice, honey, and a pinch of sea salt until evenly coated.
04 - Spread a generous layer of whipped ricotta onto each toasted bread slice. Top each with peach slices.
05 - Sprinkle with fresh basil or mint, cracked black pepper, and flaky sea salt if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between warm toasted bread and cool peaches creates something magical in every bite
- It comes together in under 30 minutes but looks like you spent all afternoon in the kitchen
02 -
- Letting the ricotta mixture sit for more than 30 minutes causes it to weep and lose that fluffy texture
- Room temperature peaches release more juice and can make the bread soggy faster than you expect
03 -
- A quick drizzle of balsamic glaze over the top adds a beautiful acidity that cuts through the rich ricotta
- Grilling the bread instead of toasting gives a smoky depth that makes the peaches sing even louder