Sun Kissed Peach Bruschetta (Print version)
Juicy peaches with creamy ricotta and fresh basil on golden toasted baguette slices.
# Ingredient List:
→ 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. Spoon the peach mixture evenly over the ricotta.
04 - Drizzle with honey and sprinkle with sliced basil and a touch of black pepper. Serve immediately while the bread is still slightly warm.
# Expert Advice:
01 -
- It transforms the simplest ingredients into something that feels like an occasion
- The honey cuts the ricotta's richness while peaches bring natural sunshine to every bite
02 -
- Cold ricotta straight from the fridge will tear your toast—let it sit out for 20 minutes first
- Overmixing the peaches turns them into mush—treat them like the delicate gems they are
03 -
- Use a serrated knife to slice the baguette—sawing motion prevents squishing
- If your peaches aren't perfectly ripe, let them macerate in the olive oil and salt for 10 minutes before assembling