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Peach Bruschetta with Whipped Ricotta Recipe

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4.7 from 142 reviews

This Peach Bruschetta with Whipped Ricotta is a fresh, flavorful appetizer perfect for warm weather entertaining. Creamy, airy ricotta cheese is whipped with honey and cream, then spread onto crispy, toasted baguette slices and topped with a vibrant peach, red onion, and basil mixture dressed in balsamic glaze and olive oil. The combination of sweet, tangy, and savory flavors makes this dish irresistible and elegant for any occasion.

Ingredients

Whipped Ricotta

  • 15 ounces whole milk ricotta cheese, drained well
  • 2 tablespoons heavy cream
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Baguette

  • 1 baguette, sliced into 1/2-inch thick rounds
  • 2 tablespoons olive oil, plus more for drizzling

Peach Bruschetta Topping

  • 2 ripe but firm peaches, pitted and diced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze
  • 1 tablespoon olive oil for dressing
  • Salt and pepper to taste

Instructions

  1. Drain the Ricotta: Place the ricotta in a fine-mesh sieve lined with cheesecloth or a paper towel and let it drain in the refrigerator for at least 30 minutes, or up to one hour, to remove excess moisture.
  2. Combine Ingredients: In a food processor, combine the drained ricotta, heavy cream, honey, salt, and black pepper.
  3. Whip it Good: Process the mixture for 2 to 3 minutes until it becomes smooth, light, and airy, scraping down the sides as needed.
  4. Taste and Adjust: Taste and add more seasoning if necessary.
  5. Chill (Optional): Chill the whipped ricotta for 30 minutes to allow flavors to meld, if time permits.
  6. Prep the Peaches: Wash, pit, and dice peaches into small, even pieces.
  7. Slice the Red Onion: Thinly slice the red onion and optionally soak in cold water for 10 minutes to mellow the flavor, then drain well.
  8. Chop the Basil: Roughly chop the fresh basil leaves.
  9. Combine Ingredients: In a medium bowl, gently toss the diced peaches, sliced red onion, and chopped basil together.
  10. Dress it Up: Drizzle the peach mixture with 2 tablespoons balsamic glaze and 1 tablespoon olive oil, tossing gently to combine.
  11. Season to Perfection: Season the peach mixture with salt and pepper to taste.
  12. Let it Sit: Allow the peach mixture to sit at room temperature for at least 15 minutes, up to an hour, to develop flavors.
  13. Preheat: Preheat the oven to 375°F (190°C).
  14. Slice the Baguette: Slice the baguette into 1/2-inch thick slices.
  15. Brush with Olive Oil: Lightly brush each baguette slice with olive oil on both sides.
  16. Toast: Arrange the slices on a baking sheet and bake for 8 to 10 minutes until golden brown and crispy.
  17. Optional Garlic Rub: While still warm, rub each toasted baguette slice with a clove of garlic for extra flavor.
  18. Spread the Ricotta: Spread a generous amount of the whipped ricotta on each toasted baguette slice.
  19. Top with Peach Mixture: Spoon the dressed peach topping over the ricotta-covered slices.
  20. Drizzle with Balsamic Glaze: Drizzle a little extra balsamic glaze over each bruschetta for added sweetness and acidity.
  21. Garnish (Optional): Garnish with a few fresh basil leaves if desired.
  22. Serve Immediately: Serve the bruschetta immediately to enjoy the contrast of crunchy bread and fresh topping.

Notes

  • Draining the ricotta is important to avoid soggy bruschetta and achieve a creamy whipped texture.
  • Soaking the red onion in cold water mellows its sharpness; skip if you prefer more pungency.
  • Use firm but ripe peaches to maintain a pleasant texture in the topping.
  • To make it vegan, substitute ricotta with a plant-based alternative and honey with maple syrup.
  • Storage: The peach topping can be made a few hours ahead and refrigerated; bring to room temperature before serving. Assemble bruschetta just before serving to keep bread crisp.

Find it online: https://mealsbykate.com/peach-bruschetta-with-whipped-ricotta-recipe/