Quick peach bruschetta with whipped ricotta is the ultimate summer appetizer. Ripe peaches, smooth ricotta, and golden, crispy crostini come together for a sweet-savory pairing that perfectly captures the essence of summer. This refreshing recipe delivers impressive flavor with minimal effort, making it perfect for last-minute gatherings or al fresco dinners. Whether you’re hosting friends or craving a gourmet snack, peach bruschetta adds a seasonal twist to traditional favorites. It’s light, elegant, and bursting with freshness—exactly what you want on a hot summer evening. Let’s explore why you’ll fall in love with this sunny, stunning dish.
Why You’ll Love This Peach Bruschetta
Perfect summer appetizer: Combines the sweetness of ripe peaches with creamy ricotta and tangy tomatoes.
Quick and easy: Ready in just 30 minutes from start to finish.
Simple, seasonal ingredients: Many of which you may already have at home.
Make-ahead friendly: Components can be prepped in advance for stress-free hosting.
Flexible and customizable: Adapt based on dietary preferences or available produce.
Ingredients
1 fresh baguette, sliced into 1/2-inch rounds
1/4 cup unsalted butter, softened
4 garlic cloves, minced
Sea salt and black pepper, to taste
3 ripe peaches, diced
1 pint cherry or grape tomatoes, chopped
2 tablespoons extra virgin olive oil
Juice of half a lemon
1 handful fresh basil, chopped
1 cup whole milk ricotta cheese
Balsamic glaze, for drizzling
Step-by-Step: How to Make Quick Peach Bruschetta with Whipped Ricotta
Step 1: Prep the Garlic Butter
Preheat oven to 400°F (or preheat your grill to high). In a mixing bowl, stir together the softened butter, half of the minced garlic, and a pinch of sea salt until well combined.
Step 2: Toast the Bread
Slice baguette and spread each slice with garlic butter. Arrange on a baking sheet and bake for 10–12 minutes or grill for 1–2 minutes until golden and crispy.
Step 3: Make the Peach-Tomato Mix
While the bread toasts, toss peaches, tomatoes, and the rest of the garlic in a bowl. Season with salt and pepper, then drizzle with olive oil and lemon juice. Stir gently and let it marinate.
Step 4: Whip the Ricotta
In a food processor or blender, process ricotta until smooth and fluffy (about 1 minute). For best results, strain the ricotta using a fine-mesh sieve beforehand to eliminate any excess moisture.
Step 5: Assemble the Bruschetta
Spread whipped ricotta on each toasted bread slice. Stir basil into the fruit mixture, then spoon over ricotta. Finish with a drizzle of balsamic glaze. Serve immediately.
Helpful Tips
Bread thickness matters: Aim for 1/2-inch slices to avoid burning or sogginess.
Use ripe but firm peaches: Overripe ones can make your bruschetta watery.
Drain the ricotta first: Use a fine-mesh sieve to keep the texture light and not runny.
Assemble just before serving: Keeps the crostini crisp and fresh.
Substitutions And Variations
Bread: Swap baguette with ciabatta, sourdough, or gluten-free bread.
Cheese: Try goat cheese, cream cheese, or a vegan cashew spread.
Fruit: Use nectarines, plums, figs, or pears as seasonal swaps.
Herbs: Replace basil with mint or oregano.
Balsamic glaze: Simmer balsamic vinegar to reduce, or mix it with honey.
Storage Instructions
Ricotta: Store whipped ricotta in an airtight container in the refrigerator for up to 3 days.
Peach-tomato mix: Keeps well for 1–2 days but is best fresh.
Toasted bread: Store at room temperature for 1 day, or toast fresh as needed.
Make-ahead tip: Prep all components separately; assemble right before serving.
Nutritional Information
Estimated for entire recipe (serves 6–8 as appetizer):
Calories: 1200–1400 kcal
Protein: 30–40 g
Fat: 70–80 g
Carbohydrates: 130–150 g
Serving Suggestions
Serve peach bruschetta with:
A fresh arugula salad with lemon and olive oil
Italian charcuterie like prosciutto or salami
A chilled glass of prosecco, rosé, or pinot grigio
Light pasta dishes or grilled seafood for a full summer meal
Frequently Asked Questions About Quick Peach Bruschetta with Whipped Ricotta
Can I make this ahead of time?
Yes, but keep the components separate. Whip the ricotta and refrigerate it, and slice the bread ahead of time. Mix the fruit topping no more than an hour before serving.
What if I don’t have a food processor?
You can use a hand mixer or beat the ricotta vigorously by hand. The texture may be slightly more rustic, but it will still taste fantastic.
Are there dairy-free options?
Absolutely! Use a whipped tofu spread or a cashew-based cheese as a dairy-free alternative to ricotta.
Can I use canned peaches?
Fresh is preferred, but if needed, well-drained canned peaches can be used as a substitute.
What’s the best bread to use?
Choose a hearty bread like baguette, ciabatta, or sourdough—just make sure it’s sturdy enough to hold the toppings without becoming soggy.
Conclusion
Thank you for joining me in creating this fresh, flavorful Quick Peach Bruschetta with Whipped Ricotta. I absolutely love how this simple dish brings together summer’s best ingredients with such ease and elegance. Whether you’re hosting a backyard get-together or treating yourself to a gourmet snack, this bruschetta will deliver a burst of sunshine with every bite. I hope it becomes a seasonal favorite in your home as it has in mine. Enjoy the bright, sweet-savory flavor combo and happy cooking! I’m truly grateful to have you as part of our vibrant, food-loving community.
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Quick Peach Bruschetta with Whipped Ricotta
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
Quick Peach Bruschetta with Whipped Ricotta is the ultimate summer appetizer. Juicy peaches, whipped ricotta, and crusty bread come together for a fresh, fast, and flavorful bite that’s perfect for casual dinners or elegant entertaining.
Ingredients
1 fresh baguette, sliced into 1/2-inch rounds
1/4 cup unsalted butter, softened
4 garlic cloves, minced
Sea salt and black pepper, to taste
3 ripe peaches, diced
1 pint cherry or grape tomatoes, chopped
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 handful fresh basil, chopped
1 cup whole milk ricotta cheese
Balsamic glaze, for drizzling
Instructions
Step 1: Prep the Garlic Butter
Preheat oven to 400°F (or preheat your grill to high). In a mixing bowl, stir together the softened butter, half of the minced garlic, and a pinch of sea salt until well combined.
Step 2: Toast the Bread
Slice baguette and spread each slice with garlic butter. Arrange on a baking sheet and bake for 10–12 minutes or grill for 1–2 minutes until golden and crispy.
Step 3: Make the Peach-Tomato Mix
While the bread toasts, toss peaches, tomatoes, and the rest of the garlic in a bowl. Season with salt and pepper, then drizzle with olive oil and lemon juice. Stir gently and let it marinate.
Step 4: Whip the Ricotta
In a food processor or blender, process ricotta until smooth and fluffy (about 1 minute). For best results, strain the ricotta using a fine-mesh sieve beforehand to eliminate any excess moisture.
Step 5: Assemble the Bruschetta
Spread whipped ricotta on each toasted bread slice. Stir basil into the fruit mixture, then spoon over ricotta. Finish with a drizzle of balsamic glaze. Serve immediately.
Notes
Drain ricotta before whipping for a thicker consistency.
Use firm but ripe peaches for best texture.
Prep all components ahead and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 pieces
- Calories: 180
- Sugar: 6g
- Carbohydrates: 18g
- Protein: 4g