Quick Peach Bruschetta with Whipped Ricotta

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Created on September 6th, 2025 at 06:47 pm

Sweet, tangy, and totally summer-perfect

Looking for the ultimate summer party appetizer? This Quick Peach Bruschetta with Whipped Ricotta is a bright, juicy twist on a classic crostini—perfect for warm-weather gatherings, brunch spreads, or even a quick light dinner. The sweet peaches pair beautifully with savory tomatoes and creamy whipped ricotta, all stacked on buttery garlic crostini. Ready in under 40 minutes, it’s a no-fuss dish that feels totally gourmet. Whether you’re hosting a backyard BBQ or bringing something crowd-pleasing to a picnic, this easy peach bruschetta delivers bold flavor with minimal effort. 🍑✨

⏱️ Time Breakdown

Prep Time: 15–20 minutes
Cook Time: 15–20 minutes
Total Time: 30–40 minutes
Servings: About 6 appetizer plates

📝 Ingredients List

1 baguette, sliced into ½-inch rounds
¼ cup unsalted butter
4 garlic cloves, finely minced
Salt and pepper, to taste
1 pint chopped tomatoes
3 medium ripe peaches, diced
2 tablespoons extra virgin olive oil
Juice of ½ lemon
1 cup ricotta cheese
A generous handful of fresh basil leaves, chopped
Balsamic glaze, for drizzling (optional)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large baking sheet
Mixing bowls
Small knife
Cutting board
Measuring cups and spoons
Food processor or blender
Silicone brush or spoon for spreading butter
Spatula or wooden spoon

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Preheat and Slice
Preheat oven to 400°F (or heat grill to high). Slice baguette into ½-inch rounds.
Make Garlic Butter
In a small bowl, mash together butter and half the minced garlic. Add a pinch of salt and mix until smooth.
Butter the Bread
Spread garlic butter evenly over each baguette slice and place on a baking sheet.
Toast the Crostini
Bake for 10–12 minutes until golden brown and crispy. For grilling, close the lid and toast 1–2 minutes, checking often. 🔥
Make the Peach Tomato Topping
In a bowl, mix chopped tomatoes, peaches, and the rest of the garlic. Season with salt, pepper, olive oil, and lemon juice. Let it marinate while you prep the ricotta.
Whip the Ricotta
In a food processor, blend the ricotta until creamy and smooth. Transfer to a small bowl. 🌀
Assemble and Serve
Spread a layer of whipped ricotta on each crostini. Stir basil into the peach-tomato mix and spoon over each toast. Drizzle with balsamic glaze if desired. Serve immediately. 🍅🍑

💡 Pro Tips

Make Ahead: Toast crostini and prep toppings 1 day in advance. Assemble just before serving.
No Food Processor? Whip ricotta by hand with a whisk and a splash of milk.
Add Crunch: Garnish with toasted pine nuts or slivered almonds for extra texture.
Sweet Option: Skip the garlic and go for a honey drizzle instead of balsamic for a brunch-style twist.

📊 Nutrition Table (Per Serving)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	230	6g	25g	13g	1g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.