Name: Quick Peach Bruschetta with Whipped Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 baguette, thinly sliced; ¼ cup unsalted butter; 4 garlic cloves, minced; Salt and pepper, to taste; 1 pint cherry or grape tomatoes, chopped; 3 ripe peaches, diced; 2 tablespoons extra-virgin olive oil; Juice of ½ lemon; 1 handful fresh basil, thinly sliced; 1 cup ricotta cheese; Balsamic glaze, for drizzling

I love how this vibrant bruschetta combines juicy summer peaches, fresh tomatoes, whipped ricotta, and aromatic basil on crispy bread—it’s my go-to appetizer for easy entertaining or a light snack.

Why You’ll Love This Recipe

I adore this recipe because it captures the essence of summer in every bite. It’s incredibly simple—ready in under 30 minutes—and has a restaurant-worthy presentation that always impresses. The combination of creamy, sweet, savory, and tangy flavors makes it so satisfying to serve to guests or enjoy on my own.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 baguette, thinly sliced
¼ cup unsalted butter
4 garlic cloves, minced
Salt and pepper, to taste
1 pint cherry or grape tomatoes, chopped
3 ripe peaches, diced
2 tablespoons extra-virgin olive oil
Juice of ½ lemon
1 handful fresh basil, thinly sliced
1 cup ricotta cheese
Balsamic glaze, for drizzling

Directions

Toast the bread
I preheat the oven to 400 °F (200 °C). I mix softened butter with half the garlic and a pinch of salt, spread it on baguette slices, and bake for 10–12 minutes until golden and crisp.
Prepare the peach-tomato mixture
In a bowl, I toss together peaches, tomatoes, the remaining garlic, olive oil, lemon juice, salt, and pepper. I let this sit while I work on the ricotta, so the flavors meld together.
Whip the ricotta
I blend the ricotta in a food processor (or whisk vigorously) for about 1–2 minutes until it’s light, fluffy, and creamy.
Assemble the bruschetta
I spread a generous layer of whipped ricotta on each toasted slice, spoon the peach-tomato mixture over it, finish with fresh basil, and drizzle balsamic glaze on top. I serve them immediately—and they disappear fast!

Servings and Timing

Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes
Servings: Makes about 10–12 crostini

Variations

I like to swap peaches for nectarines or plums for a slightly different fruit flavor.
I sometimes add a pinch of red pepper flakes to the fruit mixture for a spicy kick.
For a dairy-free version, I use whipped almond ricotta.
Stirring lemon zest or fresh thyme into the ricotta adds extra depth and aroma.

Storage/Reheating

I store the whipped ricotta and the peach-tomato mixture separately in airtight containers in the fridge for up to 2 days. I keep the toasted bread in a sealed container at room temperature. When I’m ready to serve, I assemble the bruschetta fresh to keep the bread from getting soggy.

FAQs

Can I make components ahead of time?

Yes, I prep the ricotta and fruit topping ahead and chill them separately. I toast the bread just before serving for the best crunch.

Is this recipe good for a crowd?

Absolutely! I can easily double or triple it for gatherings. I just assemble it right before serving to keep everything fresh and crisp.

Can I serve these deconstructed?

Sure—I sometimes serve the toasted bread with bowls of ricotta and the peach-tomato mix so guests can build their own bruschetta.

What if I don’t have a food processor?

Not a problem—I whisk the ricotta by hand until fluffy. It takes a little more effort, but I still get a nice, creamy texture.

What can I use instead of ricotta?

I’ve tried goat cheese for a tangier twist, and for a vegan option, almond ricotta works beautifully. Both pair well with the fruit topping.

Conclusion

I love how this Quick Peach Bruschetta with Whipped Ricotta feels effortless yet special. It's bursting with fresh summer flavor, easy to make, and versatile enough for any occasion—whether I’m hosting friends or enjoying a solo snack. Once peach season hits, this is always on my must-make list.