CategorySide Dish, Stonefruit

Yields1 Serving

For the Crostini
 1 baguette, sliced into ½-inch rounds
 ¼ cup unsalted butter, softened
 34 garlic cloves, minced, divided
 Kosher salt and black pepper, to taste
For the Peach Tomato Topping
 2 cups cherry or grape tomatoes, chopped
 3 ripe peaches, diced
 2 tbsp extra virgin olive oil
 juice of 1/2 lemon
 1 big handful fresh basil leaves, chopped or thinly sliced
For the Whipped Ricotta
 1 cup ricotta cheese
 1 tbsp extra virgin olive oil
 1 tsp honey, optional
 pinch of salt
For Serving
 balsamic glaze, for drizzling

1

Preheat the oven to 400°F. In a small bowl, mash together the softened butter, half of the minced garlic, and a pinch of salt. Spread the garlic butter onto each baguette slice and arrange the slices on a baking sheet. Bake for 10–12 minutes, or until the crostini are golden, crisp, and lightly crunchy. 

2

While the bread toasts, add the chopped tomatoes, diced peaches, and remaining garlic to a bowl. Season with a generous pinch of salt and black pepper. Drizzle the peach and tomato mixture with olive oil and lemon juice. Toss gently, then let it sit while you prepare the ricotta. 

3

Add the ricotta, olive oil, honey if using, and a pinch of salt to a food processor. Blend until smooth and creamy. Transfer to a bowl. 

4

Stir the fresh basil into the peach and tomato mixture right before assembling. Spread each crostini with whipped ricotta. Top with a spoonful or two of the peach tomato mixture. Drizzle with balsamic glaze and serve immediately while the crostini are crisp. 

5

Make-ahead tip: You can prep a few parts ahead: toast the crostini, make the whipped ricotta, and chop the tomatoes in advance. For best texture and color, dice the peaches and assemble the bruschetta right before serving.

Ingredients

For the Crostini
 1 baguette, sliced into ½-inch rounds
 ¼ cup unsalted butter, softened
 34 garlic cloves, minced, divided
 Kosher salt and black pepper, to taste
For the Peach Tomato Topping
 2 cups cherry or grape tomatoes, chopped
 3 ripe peaches, diced
 2 tbsp extra virgin olive oil
 juice of 1/2 lemon
 1 big handful fresh basil leaves, chopped or thinly sliced
For the Whipped Ricotta
 1 cup ricotta cheese
 1 tbsp extra virgin olive oil
 1 tsp honey, optional
 pinch of salt
For Serving
 balsamic glaze, for drizzling
Peach Bruschetta with Whipped Ricotta
IngredientsDirections

Peach Bruschetta with Whipped Ricotta

Yields1 ServingCategorySide Dish, Stonefruit

Ingredients

For the Crostini
1 baguette, sliced into ½-inch rounds
¼ cup unsalted butter, softened
34 garlic cloves, minced, divided
Kosher salt and black pepper, to taste
For the Peach Tomato Topping
2 cups cherry or grape tomatoes, chopped
3 ripe peaches, diced
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1 big handful fresh basil leaves, chopped or thinly sliced
For the Whipped Ricotta
1 cup ricotta cheese
1 tbsp extra virgin olive oil
1 tsp honey, optional
pinch of salt
For Serving
balsamic glaze, for drizzling

Steps

Preheat the oven to 400°F. In a small bowl, mash together the softened butter, half of the minced garlic, and a pinch of salt. Spread the garlic butter onto each baguette slice and arrange the slices on a baking sheet. Bake for 10–12 minutes, or until the crostini are golden, crisp, and lightly crunchy. 

While the bread toasts, add the chopped tomatoes, diced peaches, and remaining garlic to a bowl. Season with a generous pinch of salt and black pepper. Drizzle the peach and tomato mixture with olive oil and lemon juice. Toss gently, then let it sit while you prepare the ricotta. 

Add the ricotta, olive oil, honey if using, and a pinch of salt to a food processor. Blend until smooth and creamy. Transfer to a bowl. 

Stir the fresh basil into the peach and tomato mixture right before assembling. Spread each crostini with whipped ricotta. Top with a spoonful or two of the peach tomato mixture. Drizzle with balsamic glaze and serve immediately while the crostini are crisp. 

Make-ahead tip: You can prep a few parts ahead: toast the crostini, make the whipped ricotta, and chop the tomatoes in advance. For best texture and color, dice the peaches and assemble the bruschetta right before serving.

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