Description
A summer-inspired bruschetta pairing ripe peaches, whipped ricotta, and fresh basil. The sweetness of stone fruit balances the tangy creaminess of ricotta, with balsamic glaze adding depth. Quick to assemble, best served warm with a chilled touch.
Ingredients
1 large ripe peach (sliced into 8 sections)
4 slices rustic white sourdough bread
120g full-fat ricotta cheese
2 tbsp honey (or maple syrup for vegan)
1 tbsp balsamic glaze (non-alcoholic alternative optional)
10 fresh basil leaves (thinly sliced)
1 tsp salt
Flaky sea salt (for finishing)
Instructions
1. Toast bread slices under broiler 1½ minutes per side until golden
2. Pit peach and cut into ¼” thick rounds
3. Whisk ricotta with honey and 1 tsp salt until smooth
4. Thinly slice basil leaves with sharp knife
5. Spread ricotta mixture on warm toast
6. Top each slice with one peach section
7. Sprinkle with basil slices and drizzle balsamic glaze
8. Finish with flaky sea salt immediately before serving
Notes
Use room-temperature ricotta for smooth texture
Chill ricotta mixture 30 minutes for thicker consistency
Variation: Substitute nectarines for peaches, goat cheese
Toast bread fresh to preserve crisp crust
Avoid overripe peaches; test with gentle pressure
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Assembling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 8g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg