Sun Kissed Peach Bruschetta (Printable)
Juicy peaches with creamy ricotta and fresh basil atop 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
→ 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, 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, ensuring full coverage for optimal flavor distribution.
04 - Spoon the peach mixture evenly over the ricotta-topped toasts, distributing fruit and juices uniformly.
05 - Drizzle with honey and sprinkle with sliced basil and a touch of black pepper. Adjust seasoning to taste.
06 - Serve immediately while the bread is still slightly warm for the best texture contrast.
# Expert Tips:
01 -
- The contrast between warm, crispy bread and cool, creamy ricotta creates the most satisfying texture
- Fresh peaches at peak ripeness need almost nothing to shine brilliantly
- It comes together in under 30 minutes but looks like you fussed for hours
02 -
- Don't assemble more than 30 minutes before serving or the bread will lose its crunch
- The quality of your peaches makes or breaks this dish, taste one before starting
- Room temperature ricotta spreads more easily than cold from the fridge
03 -
- If your peaches are under ripe, let them sit on the counter for a day before using them
- A light sprinkle of flaky sea salt on top adds crunch and intensifies the sweetness