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.)
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1 baguette, thinly sliced
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¼ cup unsalted butter
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4 garlic cloves, minced
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Salt and pepper, to taste
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1 pint cherry or grape tomatoes, chopped
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3 ripe peaches, diced
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2 tablespoons extra-virgin olive oil
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Juice of ½ lemon
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1 handful fresh basil, thinly sliced
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1 cup ricotta cheese
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Balsamic glaze, for drizzling
Directions
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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
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Prep time: ~15 minutes
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Cook time: ~15 minutes
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Total time: ~30 minutes
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Servings: Makes about 10–12 crostini
Variations
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I like to swap peaches for nectarines or plums for a slightly different fruit flavor.
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I sometimes add a pinch of red pepper flakes to the fruit mixture for a spicy kick.
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For a dairy-free version, I use whipped almond ricotta.
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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.
Quick Peach Bruschetta with Whipped Ricotta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 crostini
- Category: Appetizer
- Method: Toasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing summer appetizer featuring toasted baguette slices topped with whipped ricotta, a juicy peach-tomato mixture, fresh basil, and a drizzle of balsamic glaze.
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
Instructions
- Preheat oven to 400°F (200°C). Mix softened butter with half the garlic and a pinch of salt. Spread on baguette slices and bake for 10–12 minutes until golden and crisp.
- In a bowl, combine peaches, tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper. Let sit to allow flavors to meld.
- Blend ricotta in a food processor or whisk vigorously for 1–2 minutes until light and creamy.
- Spread whipped ricotta on toasted bread, top with peach-tomato mixture, add fresh basil, and drizzle with balsamic glaze. Serve immediately.
Notes
- Swap peaches with nectarines or plums for a twist.
- Add red pepper flakes for a spicy kick.
- Use whipped almond ricotta for a dairy-free option.
- Add lemon zest or thyme to the ricotta for extra flavor.
- Assemble just before serving to keep bread crisp.
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 3g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
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