Name: Quick Peach Bruschetta with Whipped Ricotta
Prep time: 10 min
Cook time: PT-487061H52M39S
Total time: PT-487061H52M39S
Cuisine: American
Ingredients: 1 baguette, thinly sliced; 1 cup whole‑milk ricotta cheese; 2 tbsp extra‑virgin olive oil; 3 medium ripe peaches, diced; 1 pint cherry or grape tomatoes, chopped; 2–4 garlic cloves, minced or rubbed on bread; Juice of ½ lemon; A generous handful of fresh basil, thinly sliced; Salt and pepper, to taste; Balsamic glaze, for drizzling

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I love how this bruschetta combines juicy seasonal peaches, creamy whipped ricotta, fresh basil, and toasty baguette for a sweet‑savory summer appetizer that I can prepare in about 20 minutes.

Why You’ll Love This Recipe

I adore how easy this is to pull together—just whip, top, and toast. Every bite balances creamy, juicy, herby, and crunchy, making it feel a little indulgent yet refreshingly light. I always feel like I'm treating myself with minimal effort.

ingredients

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

1 baguette, thinly sliced
1 cup whole‑milk ricotta cheese
2 tablespoon extra‑virgin olive oil
3 medium ripe peaches, diced
1 pint cherry or grape tomatoes, chopped
2–4 garlic cloves, minced (or rubbed on bread)
Juice of ½ lemon
A generous handful of fresh basil, thinly sliced
Salt and pepper, to taste
Balsamic glaze, for drizzling

directions

Preheat the oven to 375°F (190°C).
Lightly brush or rub baguette slices with olive oil or garlic, then place them on a baking sheet. Toast until golden and crisp, about 10–12 minutes.
While the bread toasts, whip the ricotta in a food processor or whisk until smooth, airy, and slightly glossy. Season lightly with salt and pepper.
In a bowl, gently mix peaches, tomatoes, garlic, olive oil, lemon juice, salt, pepper, and basil. Let the flavors sit for a few minutes.
To assemble, spread whipped ricotta on each toasted slice, top with the peach mixture, and drizzle with balsamic glaze. Serve immediately.

Servings and timing

This recipe makes about 6–8 servings, depending on the size of your baguette slices. Prep takes around 10 minutes, and toasting takes another 10–12 minutes. Total time is approximately 20–22 minutes.

Variations

I sometimes swap goat cheese or whipped feta for ricotta when I want a tangier bite.
Adding chopped pistachios gives the bruschetta more texture and flavor.
I skip the tomatoes if I want a more fruit-forward topping.
Occasionally, I stir in herbs like thyme or parsley into the ricotta for something different.

storage/reheating

I store leftover whipped ricotta and peach topping separately in airtight containers in the fridge for up to 2 days. Toasted baguette slices are best kept at room temperature for a day in a sealed bag. I always assemble just before serving to keep the bread crisp and the toppings fresh.

FAQs

Can I prepare parts in advance?

Yes—I usually whip the ricotta and mix the topping earlier in the day. I wait until just before serving to toast the bread and assemble everything.

What if I don’t have fresh peaches?

I’ve used nectarines in place of peaches and it works wonderfully. I avoid canned peaches as they tend to be too soft and syrupy for this dish.

Can I grill instead of baking the bread?

Definitely. I love grilling the bread for 1–2 minutes per side. It adds a smoky, charred flavor that pairs beautifully with the toppings.

How sweet or savory is this appetizer?

It strikes a nice balance. The ricotta brings mild creaminess, the peaches and tomatoes add juicy sweetness, and the garlic and basil bring that savory depth.

Is it suitable for a party crowd?

Absolutely. I often make a large batch and let guests assemble their own crostini. It’s fun, interactive, and looks gorgeous on a platter.

Conclusion

This quick peach bruschetta with whipped ricotta is one of my favorite summer recipes. It’s light yet satisfying, sweet and savory, elegant but simple. I love serving it for gatherings or enjoying a few slices on my own as a treat.

Quick Peach Bruschetta with Whipped Ricotta

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Yield: 6–8 crostini
Category: Appetizer
Method: Toasting
Cuisine: American
Diet: Vegetarian

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Description

A sweet-savory summer appetizer featuring juicy peaches, creamy whipped ricotta, fresh basil, and toasted baguette slices, ready in about 20 minutes.

Instructions

Preheat the oven to 350–400 °F (175–200 °C).
Lightly brush or rub baguette slices with olive oil or a garlic‑butter mixture, then arrange them on a baking sheet. Toast until golden and crisp, about 10–12 minutes.
While the bread toasts, whip the ricotta in a food processor or whisk until smooth, airy, and slightly glossy. Season lightly with salt and pepper.
To assemble, spread whipped ricotta on each toasted slice, spoon over the peach‑tomato mixture, and finish with a drizzle of balsamic glaze. Serve immediately.