Peach Bruschetta with Whipped Ricotta (Print version)
Toasted baguette topped with whipped ricotta and honeyed peaches, finished with basil, cracked pepper and flaky sea salt.
# What you need:
→ Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon lemon zest
04 - 1/4 teaspoon sea salt
→ Bruschetta Base
05 - 1 baguette, sliced into 1/2-inch pieces
06 - 2 tablespoons olive oil
→ Peach Topping
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon honey
09 - 1 tablespoon fresh lemon juice
→ Garnishes
10 - Fresh basil leaves, torn
11 - Freshly cracked black pepper
12 - Flaky sea salt
13 - Extra honey, for drizzling (optional)
# Directions:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and bake for 5 to 7 minutes until golden and crisp. Allow to cool slightly.
02 - Combine ricotta cheese, heavy cream, lemon zest, and sea salt in a medium bowl. Whip with a hand mixer or whisk until light and airy, about 2 minutes.
03 - In a separate bowl, gently toss peach slices with honey and fresh lemon juice until evenly coated.
04 - Spread a generous layer of whipped ricotta onto each toasted baguette slice.
05 - Arrange peach slices over ricotta, drizzle with extra honey if desired, and finish with torn basil leaves, cracked black pepper, and a pinch of flaky sea salt. Serve immediately.
# Expert advice:
01 -
- This bruschetta feels like a secret celebration of summer, with peaches so juicy they practically sparkle.
- Whipped ricotta adds an unexpected richness that always makes people pause and ask for the recipe.
02 -
- If you let the baguette slices sit too long after toasting, they soften and lose their crunch.
- Letting the peaches macerate with honey and lemon builds flavor and makes them juicier—a happy accident I stumbled into after a phone call distracted me mid-recipe.
03 -
- Letting the ricotta come to room temperature before whipping makes it fluffier and easier to work with.
- Rubbing the toasted bread with a halved garlic clove before adding toppings layers in subtle depth—just don’t overdo it.