Sun Kissed Peach Bruschetta (Print version)
Juicy peaches with creamy ricotta and fresh basil on golden toasted baguette slices.
# What you'll 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
# Method:
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, 1 tablespoon olive oil, and a pinch of salt. Toss gently to coat evenly.
03 - Spread a generous layer of ricotta onto each toasted baguette slice while bread is still warm.
04 - Spoon the peach mixture evenly over the ricotta-topped bread slices.
05 - Drizzle with honey and sprinkle with sliced basil and a touch of black pepper. Serve immediately while bread retains slight warmth.
# Expert advice:
01 -
- The sweet and savory balance hits different when peaches are at their absolute peak ripeness
- It comes together in under 30 minutes but looks like something from a wine bar
02 -
- Don't assemble these more than 30 minutes before serving or the bread will lose its crunch
- Soggy peaches happen when you cut them too early, so wait until the bread is almost done
03 -
- Room temperature ricotta spreads easier and tastes more vibrant than cold from the fridge
- Use a serrated knife to slice your baguette, sawing gently to avoid crushing the bread