Peach Bruschetta Whipped Ricotta (Printable)
Juicy peaches and airy whipped ricotta on crisp toasted baguette, finished with basil, honey and cracked pepper.
# What You Need:
→ Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon finely grated lemon zest
04 - 1/4 teaspoon sea salt
→ Bruschetta Base
05 - 1 baguette, sliced into 1/2-inch thick pieces
06 - 2 tablespoons olive oil
→ Peach Topping
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon honey, plus extra for drizzling
09 - 1 tablespoon fresh lemon juice
→ Garnishes
10 - Fresh basil leaves, torn
11 - Freshly cracked black pepper
12 - Flaky sea salt
# How To Make It:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides with olive oil. Toast for 5 to 7 minutes until golden and crisp, then 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 creamy, about 2 minutes.
03 - In a separate bowl, gently toss the peach slices with honey and lemon juice until evenly coated.
04 - Spread a generous amount of whipped ricotta onto each toasted baguette slice.
05 - Top each slice with dressed peaches and drizzle with additional honey if desired.
06 - Garnish with torn basil leaves, cracked black pepper, and a pinch of flaky sea salt. Serve immediately.
# Expert Tips:
01 -
- If you whisper a secret to only the boldest appetizers, tell them the whipped ricotta transforms baguette from ordinary to unforgettable.
- It became my go-to because everyone—peach skeptics included—always reached for seconds, and the colors make even a simple meal feel like a celebration.
02 -
- Once, I skipped letting the toasts cool slightly and the ricotta half-melted right off—let the bread rest just a minute before topping.
- Switching to nectarines worked in a pinch when the peaches ran scarce, and the result tasted just as bright and juicy.
03 -
- Toasted bread straight from the oven cools down fast—top just as you’re ready to serve for best results.
- Letting the ricotta mixture rest in the fridge for a few minutes makes it easier to dollop and spread.