Sun Kissed Peach Bruschetta (Printable Version)
Juicy peaches with creamy ricotta and fresh basil on crisp toasted bread.
# 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
→ Bread
05 - 1 baguette, sliced into 1/2-inch thick rounds
→ Pantry
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 onto each toasted baguette slice while bread is still warm.
04 - Spoon the peach mixture evenly over the ricotta-layered crostini.
05 - Drizzle with honey and sprinkle with sliced basil and fresh ground black pepper to taste.
06 - Arrange on serving platter and serve immediately while bread retains slight warmth and crisp texture.
# Expert Insights:
01 -
- It captures that fleeting moment when summer produce is at its absolute peak and needs almost nothing to shine
- The combination of warm bread, cool ricotta, and sweet-tart peaches hits every texture your mouth wants
- You can assemble the whole thing in under 30 minutes while people are already arriving
02 -
- The bread will soften the longer it sits, so if youre making these for a party, keep the components separate and assemble in batches
- Peaches vary wildly in sweetness depending on variety and ripeness, so taste one before you start and adjust the honey accordingly
03 -
- Peel the peaches if the skins bother you, but I honestly love the little texture contrast and color they bring
- Let everything come to room temperature before serving except the bread, which should stay warm